Preheat oven to 425 degrees

Throw the veggies on the bottom of the sheet pan, toss with olive oil, salt , pepper and garlic powder. Place wire rack on top. Pat chicken thighs dry with paper towels.

Combine cumin, salt, pepper, garlic powder, paprika, and pepper in a small bowl and sprinkle the seasoning mixture over the back and front of the chicken, covering all sides.

Heat olive oil in a cast iron over medium heat until the oil is glistening. When cast iron is hot enough and working in batches, place no more than 4 to 5 of the chicken thighs, skin side down on the cast iron, and let sear for 4-5 minutes. If the chicken is sticking to the pan, let it sit longer until it easily lifts from the pan. Then do the next batch, placing the seared chicken on the wire rack over the veggies and into the oven.

Set the timer for 15 minutes and make the glaze by whisking together garlic, Dijon, maple syrup, salt, and pepper. At the 15-minute mark, baste the tops of the chicken with the glaze and continue to cook for another 20-25 minutes or until the internal temp reaches 165 degrees.