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Preheat the oven to 425°F. Mist one very large sheet pan (about 18×26, or 2 regular size sheet pans) with nonstick spray. (NOTE: Spreading the ingredients out among a very large sheet pan or two sheet pans helps to prevent overcrowding and reduce moisture).
Add the sweet potatoes, green beans, red onion, bacon, and thyme to the sheet pan. Drizzle with 1 teaspoon avocado oil and toss to coat (because of the bacon, you just need a little oil).
Pat the chicken thighs with paper towels to remove as much liquid as possible. Spread out veggies to make a space for each chicken thigh. Place the chicken thighs on the pan and brush them with the remaining 1 teaspoon avocado oil.
Sprinkle salt and pepper over all ingredients. Add a little extra dried thyme or sprigs of fresh thyme, if desired.
Bake for 20-25 minutes or until the chicken has reached an internal temperature of 165°F.
Remove from the oven, drizzle with ranch, and serve.