Set a baking sheet inside the oven. Preheat to 425 degrees, let the pan get hot while the oven warms up.
Prepare the chicken. In a small bowl, combine honey and oil. Brush on the top of the chicken and sprinkle with salt and pepper. Once oven is hot, place chicken on hot sheet pan inside the oven. Roast for 15 minutes.
While chicken is roasting, chop the Brussels in half and brush with remaining oil/honey mixture. Sprinkle with salt and pepper.
After 15 minutes, remove the pan from the oven and reduce the temperature to 400 degrees F. Arrange the Brussels sprouts around the chicken and return the pan to the oven. Roast for 15 -20 minutes or until internal temperature of chicken reaches 165 degrees F and Brussels are nice and browned.
While chicken and Brussels are roasting, make the sauce. In a small sauce pan, heat coconut aminos, pomegranate juice, balsamic vinegar, garlic, and orange zest over medium high heat until it's starts to bubble. Reduce to medium low and continue to stir so it doesn't stick, cooking for 10 -15 minutes or until thickened.
Serve chicken and Brussels hot over rice or cauliflower rice with sauce drizzled on top.