Teriyaki Chicken Bowl with Roasted veg and Pickled Slaw

• 500 g carrot, cut into bite size pieces
• 500 g zucchini, cut into bite size pieces
• 500 g sweet potato, cut into bite size pieces
• 1 red onion, cut into quarters
• 4 cloves garlic
• 2.5 tbsp olive oil
• 1.5 tbsp Roast vegetable sprinkle
• 800 g chicken thigh fillets (6 pieces)
• 500 g slaw mix
• .5 cup red wine vinegar
• .5 cup soy sauce
• .3 cup honey
• .3 cup extra virgin olive oil
• 2 cloves garlic, crushed