Preheat your oven to 400 F.
Season the chicken legs to taste with sea salt and black pepper.
In a saucepan placed over medium-high heat, bring the white wine vinegar, water, garlic, ginger, honey, red pepper flakes, and cayenne to a boil.
Reduce the heat to a simmer and cook until reduced a bit.
In a small bowl, combine the tapioca starch with 1 tbsp. of water.
Slowly whisk the tapioca mixture into the sauce and cook while stirring for 1 or 2 minutes.
Coat the chicken with the half of the sauce and place in the oven for 30 minutes.
Coat with the remaining sauce and roast for another 15 minutes.
Place the peppers, cut side up, on a rimmed baking sheet.
Drizzle the peppers with olive oil. Sprinkle with garlic, oregano, and season with salt and pepper to taste.
Roast in the oven until the flesh is tender, about 30 minutes.