Chili-Honey Chicken & Sweet Potatoes W/ Cilantro Yogurt

• 3 Tbsp Honey, warmed
• 1/4 cup Extra virgin olive oil
• 1/4 tsp Cayenne pepper
• 2 tsp Chili powder
• 1 Tbsp Kosher salt
• 1/2 tsp Freshly ground black pepper, or to taste
• 1/2 tsp Ground ginger
• 1/2 tsp Garlic powder
• 2.5 lbs Boneless, skinless chicken thighs, fat trimmed
• 1 1/2 lbs Sweet potatoes, peeled cut into wedges or 3-inch x 1-inch pieces
• 4 Green onions, chopped

Cilantro Yogurt Sauce

• 3/4 cup Greek yogurt, divided
• 1/4 cup Packed cilantro
• 1 tsp Lime juice
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1 Jalapeño, seeded
• 1/2 tsp Chili powder
• 2 Green onions

1. Heat the oven 375°F. Prepare a large rimmed baking sheet with parchment paper, set aside.
2. In a small bowl mix together the warmed honey, olive oil, cayenne, chili powder, salt, pepper, ginger and garlic powder until fully combined.
3. Place the chicken and sweet potatoes on the parchment paper lined baking sheet and pour the spice mixture over and toss until completely coated.
4. Place the chicken and potatoes in the oven for 15 minutes before turning the broiler onto high for 5-8 until the chicken is caramelized and browned and the sweet potatoes are tender.
5. Meanwhile, in the base of a food processor, add 1/2 cup of the Greek yogurt, cilantro, lime juice, garlic powder, salt, jalapeño, chili powder and 2 green onions, blend until smooth. Pour the cilantro sauce into a bowl and mix in the remaining 1/4 cup of Greek yogurt until smooth.
6. Serve the chicken and sweet potatoes drizzled with cilantro yogurt sauce, sprinkled with the remaining green onions.