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Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim snap peas.Combine panko, cheese and Smoked Paprika-Garlic Blend in a shallow dish. Pat chicken dry with paper towels. Season with salt and pepper.
Coat one side of each chicken thigh with mayo. Working with one thigh at a time, firmly press mayo-coated side into panko mixture to adhere. Transfer to a parchment-lined baking sheet, coated-side up.Bake in the middle of the oven until cooked through, 18-20 min.**
Meanwhile, peel, then cut sweet potatoes into ½-inch pieces.Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.
Meanwhile, add snap peas and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven until golden-brown and tender, 6-8 min.
Drain and return sweet potatoes to the same pot, off heat.Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.
Divide sweet potato mash, cheddar-crusted chicken and snap peas between plates.