Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat.

Meanwhile, halve zucchinis lengthwise, then cut into 1/2-inch-thick half-moons. Thinly slice chives. Peel, then finely grate garlic.

Pat chicken dry with paper towels, then season with half the garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini and remaining garlic salt. Cook, stirring occasionally, until zucchini is tender-crisp, 4-5 min. Stir in half the chives. Season with pepper, to taste. Transfer zucchini to a plate and cover to keep warm.

Add garlic to the same pan. Cook, stirring constantly, until fragrant, 1 min. Remove the pan from heat, then add honey garlic sauce. Stir to combine, then set aside. Once sweet potatoes are tender, mash 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper, then stir in remaining chives.

When chicken is done, transfer to the pan with honey garlic sauce, then toss to coat. Divide sweet potato mash, zucchini and honey garlic chicken between plates. Drizzle any remaining honey garlic sauce from the pan over chicken.