Chili-Honey Chicken & Sweet Potatoes w/ Cilantro Yogurt

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  3 tbsp Honey
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 tsp Cayenne Pepper, Ground
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  2 tsp Chili powder
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  1 tbsp 1 tablespoon kosher salt
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  0.5 tsp ½ teaspoon freshly ground black pepper
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  0.5 tsp Ginger, Fresh Root
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  0.5 tsp Garlic powder
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  2.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1.5 lbs Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  4 Green Onion (Scallion)(60g)
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  0.3 cup Cilantro, Fresh
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  1 tsp Lime Juice, Fresh
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  0.5 tsp ½ teaspoon sea salt
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  1 JalapeñO Pepper(14g)
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  0.8 cup Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a small bowl, whisk together the honey, olive oil, cayenne pepper, chili powder, minced fresh ginger, garlic powder, kosher salt, and black pepper until fully combined.
2. 2Heat a large skillet over medium-high heat with a drizzle of olive oil. Working in batches if needed, cook the chicken thighs skin-side down for 6–8 minutes until the skin is golden brown and crispy, then flip and cook for 5–6 minutes until the internal temperature reaches 165°F.
3. 3While the chicken finishes cooking, heat a separate skillet over medium heat with a drizzle of olive oil. Add the sweet potato flesh cut into ½-inch cubes and cook for 8–10 minutes, stirring occasionally, until lightly caramelized and tender.
4. 4Pour the honey-spice mixture over the cooked chicken, tossing to coat evenly. Cook over medium heat for 2–3 minutes until the glaze thickens and coats the chicken.
5. 5Make the cilantro yogurt sauce: combine the Greek yogurt, fresh cilantro, lime juice, minced jalapeño, chili powder, and green onions in a food processor and blend for 1–2 minutes until smooth.
6. 6Divide the chicken and sweet potatoes evenly into 6 airtight containers while hot, then top each portion with a generous spoonful of cilantro yogurt sauce and store the remaining sauce separately.
7. 7Refrigerate all containers for up to 4 days. Garnish with fresh green onions and additional cilantro just before serving.