Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to 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.

Pat chicken dry with paper towels, then season with 1/2 tsp (1 tsp) garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, halve Brussels sprouts (if larger, quarter them).Thinly slice 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.

Meanwhile, heat the same pan over medium. Add Brussels sprouts and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until tender, 5-6 min.Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter melts, 1 min. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.Transfer Brussels sprouts to a plate, then cover to keep warm.

When sweet potatoes are fork-tender, mash 2 tbsp (4 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste, then stir in half the chives.

When chicken is done, drizzle honey-garlic sauce over top. Toss to coat. Divide sweet potato mash, Brussels sprouts and honey-garlic chicken between plates. Drizzle any remaining honey-garlic sauce from the baking sheet over chicken.Sprinkle remaining chives over top.