Preheat the oven to 425 degrees F. 

Spread the chopped vegetables on a sheet pan and drizzle with 2 to 3 tablespoons avocado oil. Sprinkle vegetables with sea salt and use your hands to toss everything together until all vegetables are coated with a thin layer of oil.

Lightly coat the chicken thighs with avocado oil, then sprinkle with ground turmeric, paprika, and sea salt. Use your hands to rub the oil and seasonings into the chicken thighs.

Place chicken thighs on the baking sheet atop the vegetables.

Bake 40 to 45 minutes, stirring the vegetables once half-way through, until veggies have reached desired done-ness and chicken is cooked through.