Preheat the oven to 425°F (220°C).

On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil and season generously with kosher salt and black pepper. Spread the potatoes out evenly on the baking sheet.

Roast the potatoes in the oven for about 15 minutes until tender and starting to get crispy.

While the potatoes are roasting, combine the remaining olive oil, chicken, balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, and chili flakes in a mixing bowl. Mix until chicken is well-coated.

After 15 minutes, check the potatoes for doneness and nestle the marinated chicken around them on the baking sheet.

Prepare the asparagus by trimming the ends and placing them alongside the chicken and potatoes. Season with salt and black pepper.

Return the baking sheet to the oven and let everything roast for 20 to 25 minutes more, checking that the chicken reaches an internal temperature of 165°F (75°C).

While the chicken and vegetables roast, whisk together the remaining olive oil, balsamic vinegar, lemon juice, herbs, pepperoncini, and torn olives in a separate bowl until well combined.

Once chicken and vegetables are done, remove from the oven and break the feta cheese over the top. Drizzle with prepared dressing and serve warm.