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Preheat the oven to 200°C/395°F. Line a baking sheet with parchment paper.
Place the sweet potato wedges onto the tray. Drizzle with 1 tbsp extra virgin olive oil and season generously with salt. Toss to coat and spread onto one even layer. Bake for 30–35 minutes, turning halfway through, until golden and tender.
Meanwhile, combine the remaining olive oil, lemon juice, honey, garlic, paprika, oregano, and a pinch of salt and pepper in a shallow bowl. Add the chicken thighs and coat well. Allow to marinate for 20 minutes, if time permits.
Air-fry the chicken for 15 minutes at 180°C/350°F. Alternatively you can oven bake the chicken or pan-fry. Once cooked, slice the chicken.
While the chicken cooks, combine the purple cabbage, green cabbage, parsley and mint in a large bowl.
In a separate bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard and honey. Season with sea salt and pepper and pour over the slaw. Toss until evenly coated.
Divide the sweet potato wedges and creamy slaw between serving plates. Top with the sliced chicken and serve immediately.