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Rub the sweet potato with olive oil and salt. Microwave for 5 minutes, then air fry or oven bake at 200c for 10 minutes to crisp up the skin.
In a pan, saute the sliced red onion with a pinch of salt and harissa. Add in the peppers and tomatoes, sauté for 2-3 minutes, then add in the chicken, tomato puree, a splash of water to make it more saucy, another small pinch of salt and 1 tbsp balsamic vinegar. Cook down until unctuous, then a final season to taste.
Finely chop the parsley, place the feta on top and chop roughly, add the zest of ½ a lemon and run the knife through the mix a few more times.
Serve the backed sweet potato with the chicken mix, scatter over the feta and dive in.