Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Bring a large pot of water to a boil.
While the water is heating, prepare the jicama. Trim and peel the jicama, using a swivel peeler or a paring knife. Slice the jicama in half lengthwise, then cut each half into ¼-inch half-moons. Next, cut the half-moons into ¼-inch sticks.
Transfer the fries to the pot of boiling water, and cook for 10 minutes until less crunchy but not fully tender. Drain the fries, and pat dry.
Toss the fries in olive oil, paprika, garlic powder, and salt. Spread them out in a single layer on the lined baking sheet. Bake for 35 to 45 minutes, flipping halfway, until tender and browned. If you want them to be crispier, you can try broiling them for a few minutes before removing from the oven.
While the jicama fries are baking, whisk together the olive oil, lime juice, cilantro, honey, garlic, and salt. Set aside.
Serve the jicama fries with the dressing, and enjoy!