Step 1

Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven. Line a baking sheet pan with aluminum foil.

Step 2

Wash and dry the fresh produce.

Step 3

Peel and slice sweet potatoes into ½-inch thick rounds. Place in a medium bowl, drizzle with oil, and season with salt and pepper. Toss to coat.

Step 4

Arrange sweet potatoes on the baking sheet in a single layer. Place on the lower rack of the oven and bake, flipping halfway through, until fork-tender, 20-25 minutes.

Step 5

Meanwhile, zest and juice half the lime into the bowl used for the sweet potatoes. Set remaining lime aside.

Step 6

Peel and mince garlic. Add to the bowl along with oil, sugar, and spices. Stir to combine the spice paste.

Step 7

Preheat an ovenproof skillet over medium-high heat.

Step 8

While the skillet heats up, pat chicken thighs dry with paper towels and add to the bowl with the spice paste; turn to coat.

Step 9

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and cook on one side until golden brown and caramelized, 4-5 minutes. Flip and cook for 1 minute more, then remove from heat (the chicken will not be cooked all the way through).

Step 10

Transfer the skillet to the upper rack of the oven and roast until chicken is cooked through, about 10 minutes.

Step 11

Meanwhile, juice remaining lime into a small bowl.

Step 12

Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the lime juice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 13

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Step 14

Peel and mince additional garlic. Add to the bowl along with feta, oil, sugar, cumin, and salt. Stir to combine the salsa.

Step 15

To serve, divide sweet potatoes and chicken between plates. Spoon salsa over chicken and enjoy!