Microwave sweet potato in wrapper on high 6-8 min (caution, that's a hot potato!); carefully cut in half, then set aside

Meanwhile, heat 1 tbsp oil over med-high; pat chicken thighs dry, season with salt/pep + sear 5 min per side; remove chicken from pan, wipe out oil + add ½ cup sauce to pan, scraping up any brown bits on bottom of pan; add chicken back to pan, cover + cook 3-5 min until fully cooked, no pinkness remains + internal temp is 160°; set aside

Heat 1 tbsp oil in a clean skillet over med-high; add asparagus, salt/pep + sauté 5 min; reduce heat to medium, add 2 tbsp water, cover + steam 2 min or until bright green + tender

Divide chicken, sweet potatoes + asparagus between plates—yum!