It’s always better to do a full boil when possible. You’ll get better hop utilization. You’re sanitizing all the water that goes into your wort, not just 1/2 of it meaning your reducing the risk of infection. You also incorporate the extract into the water better and not trying to blend it together later, which in return will give you a better hydrometer reading.
Boiling with less water may also affect (effect? affect? I always get this wrong) the final color of your beer. I’m not certain, but a boil with less volume would have a higher gravity and thus more sugar, which I assume would caramelize or darken easier. I could be completely wrong here and overthinking it.
But, full boils are pretty much always recommended over partial boils whenever possible.