Loaded Sweet Potato with Hot Sesame Chicken

Preheat oven to 425 F. On a lined baking sheet, prick sweet potatoes all over with a fork. Wrap in foil and bake until tender, or until a fork inserted in the thickest part has no resistance, about 25-30 minutes. Let cool, then split the tops open with a knife. Season with salt and pepper.

For the chicken thighs, trim the excess fat and cut into bite-size pieces. Season with salt and pepper and cook over medium-high heat until cooked and lightly browned all over.

For the HOT Honey & Sesame Sauce, whisk together 2 tbsp sesame oil, 1 tbsp honey, 1/2 tbsp Dijon mustard, 1/2 tbsp sriracha, and kosher salt to taste.

Toss the cooked chicken in the sauce. Top your sweet potato with the sauced chicken and garnish with chives or scallions and extra chili flakes!