Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then arrange in a single layer and bake until tender, 25-30 minutes.

While the fries are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

Thinly slice the tomato. In a small bowl, combine a good squeeze of lime juice and the sweet chilli sauce.

In a large frying pan, heat a drizzle of olive oil over a high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook until cooked through, 3-4 minutes each side. Add the sweet chilli mixture and turn to coat, 1 minute. TIP: The chicken is cooked through when it's no longer pink inside.

Place the bake-at-home burger buns directly on a wire rack in the oven and bake until warmed through, 3 minutes.

Slice the burger buns in half. Spread the base of the buns with the garlic aioli. Top with a handful of the mixed salad leaves, the tomato slices and sweet chilli chicken. Serve the sweet potato fries on the side.