1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper or lightly oil it

2. In a bowl whisk together melted butter, minced garlic, aji amarillo paste, paprika, cumin, lime juice, honey, salt and pepper to make the garlic butter marinade

3. Toss chicken thighs in the marinade and let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor

4. Arrange sweet potato slices in a single layer on the prepared tray, drizzle with olive oil, season with salt and pepper and brush with some of the garlic butter

5. Place the marinated chicken thighs skin side up on top of the sweet potatoes

6. Bake uncovered for 40–45 minutes or until chicken reaches an internal temperature of 165°F (74°C), basting with pan juices halfway through

7. Optional: broil for 2–3 minutes to crisp the skin, watching carefully to prevent burning

8. Remove from oven and let rest for 5–10 minutes, then garnish with chopped cilantro before serving

9. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven for 10–12 minutes to maintain crispness