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Preheat the oven to 400°F (200°C).
Prepare the potatoes: Place potato wedges on a sheet pan, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 20 minutes while you prep the rest.
Marinate the chicken: In a large bowl, combine tomato paste, balsamic glaze, olive oil, grated garlic, salt, pepper, cinnamon, oregano, red pepper flakes, and coriander. Add the chicken thighs and toss to coat well.
Season the vegetables: In a separate bowl, toss the bell peppers, carrots, zucchini, and onion with olive oil, salt, pepper, and oregano.
Assemble the sheet pan: After the potatoes have roasted 20 minutes, add the seasoned veggies to the pan. Arrange the marinated chicken thighs over the vegetables. Pour ½ cup water around the pan (not directly over the chicken).
Add the halloumi: Scatter the cubed halloumi around the pan.
Roast: Return the pan to the oven and roast for about 45 minutes, or until the chicken is cooked through and golden.
Finish with feta: During the last 5 minutes of roasting, sprinkle the crumbled feta over the dish.
Garnish & serve: Remove from the oven, garnish with fresh parsley and lemon wedges. Serve warm.