Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return sweet potatoes to the same pot, off heat.

Meanwhile, halve zucchini lengthwise, then cut into ½-inch half-moons. Thinly slice chives. Peel, then finely grate garlic. Add honey, soy sauce and garlic to a small bowl. Season with pepper, then stir to combine. Set aside.

Pat chicken dry with paper towels, then season with half the garlic salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, heat the same pan over medium. When hot, add ½ tbsp oil (dbl for 4 ppl), then zucchini and remaining garlic salt. Cook, stirring occasionally, until zucchini is tender-crisp, 4-5 min. Stir in half the chives. Season with pepper, to taste. Transfer zucchini to a plate, then cover to keep warm.

When sweet potatoes are fork-tender, mash 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper, to taste, then stir in remaining chives.

When chicken is done, drizzle honey-garlic sauce from over top, then toss to coat. Divide sweet potato mash, zucchini and honey-garlic chicken between plates. Drizzle any remaining honey-garlic sauce from the baking sheet over chicken.