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Preheat oven to 400F.
In a large, oven-safe skillet over medium-high heat, heat 1 Tbsp olive oil until shimmering. Season chicken thighs on both sides with generous pinches of salt and pepper, then place skin side down in skillet. Sear for 5-7 minutes on each side, or until skin is golden brown and crispy.
Meanwhile, in a small bowl, whisk together honey, Dijon mustard, lemon juice, remaining 1 Tbsp olive oil, minced garlic, garlic powder, smoked paprika, thyme, and salt and pepper.
Add potatoes to skillet and pour over honey mustard sauce. Stir to coat, then transfer skillet to oven and bake for 30 minutes.
Remove skillet from oven and stir in asparagus. If your sauce looks thin, you can also stir in a cornstarch slurry to thicken at this point. Return skillet to oven and bake for an additional 10-15 minutes, or until potatoes are tender, asparagus is cooked, and chicken is cooked through.