Preheat oven to 450 degrees F.
Pat the chicken dry with paper towels.
In a small bowl, combine the salt, cumin, chili powder, smoked paprika, garlic powder and cayenne pepper (optional). Stir to combine well and season the chicken with the rub on both sides.
Place chicken in an ovenproof baking dish or in an ovenproof skillet (making this a one pot). Roast chicken in oven for 40 minutes or until internal temperature reaches 160 degrees F.
Boil carrot sticks in salted water for about 10 minutes or until fork tender. Drain and set aside.
In a small bowl, combine the honey, cider vinegar, and fresh minced ginger.
After the 40 minutes, remove the chicken from the oven and brush with half of the honey ginger mixture and return to oven. Turn the temperature up to 475 degrees F and roast until the skin begins to crisp, about 5 minutes. Watch the chicken as it could brown quicker or take a little longer depending on your oven.
Remove the chicken from the pan, place in serving dish and cover. If using an ovenproof skillet, place the skillet on top of your cooktop. Otherwise, transfer all the pan juices from the roasting pan to a skillet to finish off the carrots.
Add the cooked carrots to the pan and add the remaining honey ginger glaze. Stir to combine over medium heat until carrots are glazed.
Serve the chicken with the glazed carrots and brush any juices from the chicken on top.