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.

While sweet potatoes cook, halve zucchinis lengthwise, then cut into 1/2-inch-thick half-moons. Thinly slice chives. Peel, then finely grate garlic. Add honey garlic sauce and garlic to a large bowl. Season with pepper, then stir to combine. Set aside.

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 chicken is 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.**

While chicken bakes, 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. Remove the pan from heat, then stir in half the chives. Season with pepper.

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 large bowl 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 in the large bowl over chicken.