Instructions:
For the Chicken Thighs:
1. Season chicken thighs with salt and black pepper.
2. In a bowl, mix soy sauce, honey, and vegetable oil.
3. Coat the chicken thighs with the sauce mixture.
4. Cover with cling film and let it marinate for 10-15 minutes.
5. Preheat the oven to 180°C (350°F).
For the Roasted Potatoes:
1. Toss diced potatoes with salt, black pepper, and vegetable oil.
2. Spread the potatoes on a baking sheet and bake for 35-40 minutes at 180°C (350°F).
For the Fresh Salad:
1. In a large bowl, combine shredded Chinese cabbage, diced cucumber, tomatoes, yellow tomatoes, diced avocado, and finely chopped onion.
2. Mix in fresh parsley.
3. In a separate bowl, whisk together vegetable oil, salt, black pepper, and French mustard.
4. Drizzle the dressing over the salad and toss to coat.
