1Preheat oven to 200°C (400°F). Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized. In the last 5 minutes, add the chopped kale to the baking sheet, tossing with a drizzle of olive oil, until slightly crispy.

2While sweet potatoes roast, pat chicken thighs dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown. Remove chicken from skillet and set aside.

3Reduce heat to medium. Add minced garlic, grated ginger, and sliced chilies to the skillet. Sauté for 1 minute until fragrant. Pour in the coconut milk, lime juice, lime zest, honey/maple syrup, soy sauce, and fish sauce. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.

4Stir in the cornstarch slurry and continue to simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Taste and adjust seasoning if necessary.

5Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8-10 minutes, or until chicken is cooked through and reaches an internal temperature of 74°C (165°F).

6Serve the coconut lime chicken hot, spooning plenty of sauce over each piece, alongside the roasted sweet potatoes and crispy kale. Garnish generously with fresh cilantro and toasted sesame seeds.