Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While sweet potatoes roast, pat chicken dry with paper towels, then cut each tender in half crosswise. Add chicken, garlic salt and mayo to a medium bowl. Toss to combine. Season with pepper. Sprinkle panko over top, then toss gently to coat.

Arrange chicken in a single layer on another parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Bake in the top of the oven, flipping tenders halfway through, until chicken is cooked through and crisp, 16-18min.**

While chicken cooks, trim, then halve green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 6-8 min. Add 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts, 1 min. Season with salt and pepper.

Stir together plum sauce and sweet chili sauce in a large bowl. Season with salt and pepper, then add cooked chicken. Toss gently to coat.

Divide chicken, wedges and buttery green beans between plates.