Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Divide the sweet potato between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and bake until tender, 25-30 minutes. TIP: Cut the sweet potato to size so it cooks in time.

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

Thinly slice the tomato. Cut the lime into wedges. 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. Cook the chicken until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). 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 the wire racks 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 the mixed salad leaves, the tomato slices and sweet chilli chicken. Serve the sweet potato fries on the side.