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Make the red chimichurri: combine all ingredients in a food processor. Blend to preference–some like it completely smooth, while others like it more chunky! Adjust seasoning with salt and vinegar to taste if needed.
Marinate the chicken: In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt.
Preheat the oven to 425°F.
Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit more olive oil, toss, and spread into an even layer.
Set a lightly greased wire rack over the tray. Arrange the marinated chicken thighs on top. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized. Broil for 3 to 5 minutes at the end if you want more color.
Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle extra red chimichurri before serving.