1. Prepare Your Ingredients: Start by cutting your chicken into uniform 1-inch cubes. This ensures even cooking. Peel and cube your sweet potatoes into 1/2-inch pieces. Chop your onion and bell pepper, and mince your garlic. Having everything prepped before you start cooking is key to a smooth process.

2. Season the Chicken: In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil, smoked paprika, dried thyme, salt, and black pepper. Make sure the chicken is evenly coated with the spices. This step infuses the chicken with flavor right from the start.

3. Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron or a heavy-bottomed skillet) over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until browned. The chicken doesn’t need to be cooked through at this point, just nicely seared on the outside. Remove the chicken from the skillet and set aside.

4. Saute the Vegetables: In the same skillet, add the chopped onion, bell pepper, and sweet potatoes. You might need to add a tiny splash more olive oil if the pan looks dry. Saute for 8-10 minutes, stirring occasionally, until the vegetables start to soften and the sweet potatoes begin to caramelize slightly around the edges. This browning adds depth of flavor.

5. Add Garlic and Broth: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits are packed with flavor!

6. Simmer and Finish: Return the seared chicken to the skillet, nestling it among the vegetables. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and cook for 10-12 minutes, or until the chicken is cooked through (no longer pink inside) and the sweet potatoes are tender.

7. Check for Doneness and Serve: Uncover the skillet and check the tenderness of the sweet potatoes with a fork. If they’re not quite tender, cook for a few more minutes uncovered until the liquid has reduced slightly. Taste and adjust seasonings if needed. Garnish with fresh chopped parsley, if using, and serve hot.