The night before or 20 minutes before you’re ready to cook, combine the hoisin sauce, sriracha sauce, soy sauce, and garlic and marinate the chicken thighs in it.
Cut off the ends of the Brussels sprouts and cut into halves before tossing them in olive oil, soy sauce, honey, and garlic powder. Set aside.
Heat oven to 425F.
On a sheet pan, make a divider with tinfoil and place the chicken thighs on one side with the marinade and the Brussels sprouts on the other.
Bake together for 25-27 minutes, flipping the chicken thighs and giving the Brussels sprouts a quick stir as well on the 10 minute and 20 minute mark.