Preheat oven to 220°C / 425°F. Toss potatoes with oil, salt, and paprika. Roast for 25–30 minutes until golden.
Cook rice according to package instructions and steam the green beans until tender-crisp.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until cooked through.
Add onion and peppers to the pan. Cook until softened and lightly caramelized.
Stir in garlic, honey, soy sauce, and butter. Simmer 2–3 minutes until glossy and slightly thickened.
Slice the chicken and spoon the sauce over the top.
Assemble bowls with rice, green beans, potatoes, and glazed chicken. Finish with parsley.