Arrange racks in top and lower thirds of oven; preheat to 400F. Season chicken pieces with 2 tsp. salt.
Whisk honey, oil, lemon juice, pepper, cinnamon, cumin, cayenne, and remaining 2 tsp. salt in a large bowl. Add chicken pieces, carrots, onion, garlic, apricots, prunes, and thyme and toss to combine. Divide everything but chicken between 2 rimmed baking sheets. Stir wine and 1/2 cup water in a 2-cup measuring cup, then pour half over each sheet.
Cover sheets tightly with foil. Roast 15 minutes, then remove from oven. Remove foil, divide chicken between sheets, and continue to roast, rotating sheets top to bottom halfway through, until carrots are fork-tender, chicken is golden brown, and an instant-read thermometer inserted into the thickest part of a breast registers 165F, 30–35 minutes (if some pieces of chicken are finished before others, transfer them to a serving platter).
4.Transfer chicken mixture to serving platter. Pour pan juices over. Top with carrot greens or parsley before serving.