In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, honey, minced garlic, dried oregano, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 15 minutes, up to 2 hours.
Preheat the grill to medium-high heat (about 400°F).
While the grill heats, prepare the potatoes: In a bowl, toss baby potatoes with 1 tablespoon olive oil, minced garlic, fresh thyme, salt, and pepper.
Spread the potatoes on a baking sheet in a single layer and roast in a preheated oven at 425°F for 20-25 minutes until golden and tender.
Grill the chicken thighs skin-side down for 6-8 minutes until crispy and charred, then flip and grill for another 6-8 minutes until the internal temperature reaches 165°F.
While the chicken cooks, prepare the salad: In a medium bowl, combine cherry tomatoes, cucumber, red onion, parsley, red wine vinegar, and a pinch of salt. Toss gently to combine.
Remove the chicken from the grill and let rest for 5 minutes before serving.
Serve the grilled chicken thighs alongside the roasted garlic potatoes and fresh tomato cucumber salad.