Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (by approx. 1 inch) in 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, cut zucchini into 1/2-inch half-moons. Finely chop chives. Peel, then finely grate garlic. Add honey, soy sauce and garlic to a small 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 to a 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 zucchini and remaining garlic salt. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove pan from heat, then stir in half the chives. Season with pepper. Set aside.

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, drizzle honey mixture from the small bowl over top, then toss to coat. Divide sweet potato mash, zucchini and honey-garlic chicken between plates. Drizzle any remaining honey-garlic sauce on the baking sheet over chicken.