Preheat your oven to 220°C. Chop the sweet potato into small 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken thigh. Season with salt and pepper and stir-fry until browned, 3-4 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

While the chicken cooks, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then thinly slice half the chilli and finely chop the rest. Zest and halve the lime.

Once the chicken is browned, add the onion to the pan and fry with the chicken until starting to soften, 3-4 mins. Stir in the garlic, ginger puree, finely chopped chilli (careful, it's hot - add less if you don't like heat) and tomato puree. Cook for 1 min. IMPORTANT: The chicken is cooked when no longer pink in the middle. Pour in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste then stir together.

Bring to the boil and simmer until the sauce has thickened, 5-6 mins. Stir in the spinach a handful at a time until it's wilted and piping hot, 1-2 mins. Remove from the heat, squeeze in some of the lime juice and add the soy sauce. Taste and add more lime if needed. Stir in the roasted sweet potato and add a splash more water if it's a bit too thick.

Spoon into your bowls and serve with the sliced chilli (add less if you don't like heat) and lime zest sprinkled on top.Enjoy!