Chili-Honey Chicken & Sweet Potatoes w/ Cilantro Yogurt

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  Honey(45g)
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  Olive oil(60g)

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

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  Cayenne Pepper, Ground(1g)
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  Chili powder(10g)
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  1 tablespoon kosher salt
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  ½ teaspoon freshly ground black pepper
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  Ginger, Fresh Root(3g)
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  Garlic powder(3g)
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  Chicken Thigh, Boneless Skinless(1134g)

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

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  Sweet Potato, Baked, Flesh Only(680g)

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

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  Green Onion (Scallion)
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  Cilantro, Fresh(60g)
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  Lime Juice, Fresh(5g)
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  Garlic powder(3g)
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  ½ teaspoon sea salt
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  JalapeñO Pepper
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  Chili powder(3g)
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  Green Onion (Scallion)
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  Greek Yogurt (2%)(180g)

  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, fresh ginger (minced), garlic powder, salt, and pepper until fully combined.
2. 2Heat a large skillet over medium-high heat. Working in batches if needed, cook the chicken thighs skin-side down for 6–8 minutes until golden brown and crispy, then flip and cook for another 5–6 minutes until the internal temperature reaches 165°F.
3. 3While the chicken cooks, 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. Season with salt and pepper.
4. 4Pour the honey-spice mixture over the cooked chicken in the first skillet, 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 fresh cilantro, lime juice, jalapeño (minced), chili powder, green onions, and Greek yogurt in a food processor. Blend until smooth, about 1–2 minutes.
6. 6Divide the chicken and sweet potatoes evenly into 6 airtight containers while hot. Top each portion with a generous spoonful of cilantro yogurt sauce.
7. 7Store the remaining cilantro yogurt sauce in a separate container and refrigerate all containers for up to 4 days. Garnish with fresh green onions and additional cilantro just before serving.