Pat the drumsticks dry with paper towels. Mix together the garlic powder, paprika, salt, and pepper in a small bowl, then rub this seasoning mixture all over each drumstick, coating both sides evenly.

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Place the drumsticks skin-side down and cook for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes.

Pour the honey garlic sauce over the seared drumsticks, ensuring each piece is coated. Turn the drumsticks occasionally to distribute the sauce evenly. Reduce heat to medium and simmer for 15-18 minutes, turning occasionally, until the sauce reduces and becomes thick and sticky. Internal temperature should reach 165 degrees Fahrenheit.

Bring a large pot of salted water to a boil and add the cubed potatoes. Cook for 12-15 minutes until very tender. Drain completely and return to the pot. Add butter and milk, then mash until you reach your desired creaminess. Season with salt and pepper to taste.

Roast the broccoli florets, baby carrots, and sweet corn in a 400-degree Fahrenheit oven for 12-15 minutes until tender and lightly caramelized. Alternatively, steam them until tender. Season with salt and pepper.

Arrange the mashed potatoes in the center of each plate, then place the honey garlic drumsticks beside them. Add a generous scoop of roasted vegetables to complete the plate. Drizzle brown gravy over the potatoes and garnish with fresh parsley. Serve immediately while hot.