Roast sweet potato cubes at 200°C (400°F) for 25-30 minutes, flipping halfway, or in an air fryer at 200°C (400°F) for 15-18 minutes, shaking every 5 minutes.
Bake diced chicken thigh fillets at 220°C (430°F) for 18-22 minutes, spreading evenly, or in an air fryer at 200°C (400°F) for 12-15 minutes, shaking halfway (add green beans for the last 5 minutes).
Season the chicken with paprika, cayenne pepper, garlic powder, onion powder, 2 Tbsp olive oil, salt, and pepper.
Zest and juice the lemon.
Melt the butter in a pan, then add the minced garlic and sauté for 1 minute.
Add the lemon zest and juice, honey, and chopped parsley. Stir to combine.
Toss the roasted sweet potatoes and cooked chicken in the lemon-honey sauce to coat.
