Warm a large skillet with medium-high heat, adding olive oil, sliced eggplant, sliced zucchini, sliced bell peppers and potatoes in. Seasoning with salt and pepper. Cook until veggies turn brown. Set aside.
De-bone chicken thighs, stuff cooked veggies into chicken thighs, seasoning with minced garlics, rosemary, lemon zest, salt, pepper and paprika powder. Roll as a stick shape. Pan-fry in a large pan, cook until each side turns brown.
In a small bowl, whisk in tomato paste, hot sauce, maple syrup, salt, pepper and chicken broth. Mix well. Pour in to the pan.
Baste the sauce on the meat. Transfer the pan to an oven, roast at 400°F (200°C) for 30 minutes.
After 30 minutes, sprinkle shred mozzarella on the top, bake again at 400°F (200°C) for 15 minutes.