Heat oven to 450 F and line a rimmed baking sheet with parchment paper. Season the chicken with salt and pepper, to taste. Add the flour, bread crumbs and eggs to 3 separate shallow bowls. Dredge the chicken in the flour, egg, then bread crumbs, shaking off excess. Drizzle the chicken evenly with 2 tablespoons of oil. Arrange the chicken in an even layer on one side of the prepared baking sheet.

Toss the Brussels sprouts and remaining oil together in a small bowl until coated. Season with salt and pepper, to taste. Place the Brussels sprouts in an even layer on the opposite side of the prepared baking sheet. Bake, flipping the chicken and Brussels sprouts halfway through, until the chicken is golden-brown and Brussels sprouts are crisp-tender, about 18-20 minutes. Remove from oven.

Meanwhile, whisk the butter, honey, mustard, lemon juice and paprika together in a small bowl until combined. Set aside roughly 1/3 cup of the honey mixture for serving with the chicken.

Brush the remaining honey mixture evenly over both sides of the chicken. Continue to bake until the sauce caramelizes and internal temperature reaches 165 F, as measured by a meat thermometer, about 3-5 minutes. Garnish with the parsley and serve with reserved honey mixture.