1. Pat the chicken dry with paper towels and place it on a large plate or cutting board.

2. Drizzle olive oil over the chicken and rub evenly across each piece.

3. In a small bowl mix salt, black pepper, smoked paprika, garlic powder, and onion powder.

4. Sprinkle the seasoning mixture over the chicken and rub it in to coat evenly.

5. In another bowl combine barbecue sauce, honey, and apple cider vinegar if using. Stir well.

6. Preheat the grill to medium heat around 375–400°F (190–200°C) and lightly oil the grill grates.

7. Place the seasoned chicken on the grill and cook for 5–7 minutes on the first side with the lid closed.

8. Flip the chicken using tongs and cook another 5–7 minutes.

9. Brush the chicken generously with barbecue sauce and continue turning occasionally so the sauce caramelizes.

10. Grill for another 3–5 minutes until the chicken reaches an internal temperature of 165°F (74°C).

11. For the sides, toss potatoes with olive oil, salt, and pepper and roast at 400°F (200°C) for about 25–30 minutes.

12. Grill corn on the cob for about 10 minutes turning occasionally until lightly charred.

13. Remove chicken from the grill and let it rest for 5 minutes before serving.

14. Serve the chicken with roasted potatoes, grilled corn, and coleslaw. Garnish with parsley and lemon wedges.