Preheat the oven to 220°C/200°C fan-forced. Peel the kumara, then cut into bite-sized chunks. Place the kumara and peeled & chopped pumpkin on a lined oven tray, drizzle generously with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Trim the green beans. Roughly chop the Asian greens. In a medium bowl, combine the Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken breast and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray and bake until cooked through, 6-10 minutes. Transfer to a plate to rest and cover to keep warm. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and soy sauce with a dash of water, tossing, until just softened, 3-4 minutes. Add the Asian greens with another dash of water and cook, tossing, until just wilted, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and ginger & lemongrass paste (see ingredients), stirring, until fragrant, 1 minute. Add the coconut milk, brown sugar, chicken-style stock powder (see ingredients) and the water and stir to combine. Simmer until reduced slightly, 3-4 minutes.

Slice the Southeast Asian chicken. Spoon the coconut and ginger lemongrass sauce over the base of the serving plates. Top with the roasted veggies, soy greens and chicken.