Sweet Chili Chicken with Coconut Sauce

Squeeze the juice from half of the lime into a medium bowl. Add a half cup of sweet chili sauce, one tablespoon of soy sauce, one teaspoon of garlic powder, a pinch of salt, and some freshly ground black pepper. Whisk to combine. Place the chicken thighs in the bowl and toss to coat them in the marinade. Set aside while you prepare the rest of the recipe.

Preheat the oven to 425°F.

Peel the sweet potato and slice it into thin strips resembling fries. Spread them on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and the remaining teaspoon of garlic powder. Toss to coat evenly and spread them out in a single layer.

Bake the potatoes in the oven for 25 minutes, flipping halfway through if desired.

Peel the carrots and slice them into thin sticks. Cut the bell pepper in half, remove the seeds and stem, and slice it into thin strips. Set the vegetables aside.

Pour the can of coconut milk into a bowl. Add the remaining half cup of sweet chili sauce, the juice from the other half of the lime, one-fourth teaspoon of garlic powder, and a pinch of salt. Stir until smooth and set aside.

When the sweet potatoes have about 15 minutes left to roast, heat a drizzle of olive oil in a large skillet over medium heat. Remove the chicken thighs from the marinade and place them in the hot pan. Cook for about 5 to 6 minutes per side until browned and cooked through.

Once the chicken is nearly done, add the sliced carrots and bell pepper to the skillet and sauté them for 3 to 4 minutes, just until they begin to soften slightly but still retain some crunch.

To serve, arrange the roasted sweet potato fries on the bottom of each plate. Slice the chicken if desired, then top the fries with the chicken and sautéed vegetables. Spoon the coconut sauce generously over the top and garnish with fresh cilantro if using.