In a large bowl, mix together soy sauce, honey, five spice powder, garlic and 2 tablespoons olive oil. Add the chicken to the marinade and toss to coat.

Preheat the oven to 425°.

Place the cabbage and carrots on a large sheet pan (with a rim to avoid any juices from spilling). Drizzle with remaining 2 tablespoons olive oil and season with 1 teaspoon salt.

Place the chicken thighs on the sheet pan with the cabbage and carrots (the chicken can go on top of the veggies if needed). Roast for 35 minutes. **If you are using breasts and thighs the breasts will cook much faster than the thighs. Check the breasts after about 20-25 minutes.

Turn your oven broiler to HIGH and broil for 5 minutes, or until the chicken thigh skin is golden and crisp.

Transfer the chicken thighs and vegetables to a large platter and serve.