Dice chicken into bite-sized pieces, peel and cube sweet potatoes, mince garlic, and chop ginger.

Combine chicken with coconut milk, garlic, ginger, cinnamon, and lime zest in a mixing bowl and marinate for 30 minutes.

Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes.

In a skillet over medium heat, cook the marinated chicken for 6-8 minutes until golden brown and cooked through.

Fold roasted sweet potatoes into the cooked chicken and simmer for 2-3 minutes.

Serve hot, optionally topping with lime zest and pairing with salad or coconut rice.