Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped, 20-25 minutes.

Halve, peel, and mince shallot. Strip enough and chop enough rosemary leaves from stems to give you 1 tsp. Halve lemon.

Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt and pepper. Cook in pan until no longer pink in center, 5-7 minutes per side. Remove from pan and set aside to rest.

Lower heat under pan to medium. Add shallot, chopped rosemary, and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes. Stir in vinegar and half the fig jam (use the rest as you like). Simmer until syrupy, about 1 minute. Stir in ¼ cup water and stock concentrate. Let reduce until saucy, about 3 minutes. (TIP: If mixture becomes stiff, add a splash of water.) Remove from heat. Stir in 1 TBSP butter. Season with salt and pepper.

Toss lettuce with a squeeze of lemon and a drizzle of olive oil in a medium bowl. Season with salt and pepper.

Thinly slice chicken, then divide between plates along with sweet potatoes. Drizzle chicken with sauce. Serve with salad on the side.