Microwave sweet potato in wrapper on high, 4-5 min, flipping halfway through (caution, that's a hot potato!); carefully discard plastic + chop into bite-size pieces

On a cutting board, chop chicken thighs into ½-inch pieces; heat 1 tbsp oil in skillet over med-high + sauté chicken with salt/pep 5-7 min until fully cooked; stir in 1 pouch of vindaloo + chopped potato; heat 4-5 min or until potato is tender

In a medium pot, combine 1 3/4 cups of water, rice, seasoning packet + 1 tbsp oil; bring to a boil; cover + reduce heat to low; simmer 20 min; remove from heat, let stand 5 min then fluff with a fork

Divide vindaloo + rice between bowls then dig in!