Add cubed sweet potatoes and 1 Tbsp of olive oil to medium-sized bowl along with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp Italian seasoning. Mix well.
Add sweet potato mixture to a parchment paper-covered (or greased) baking sheet. Place in the oven on the middle rack. Bake for 10 minutes.
While potatoes are baking, using the same bowl from the potatoes, mix together chicken cubes, brussels sprouts, 2 Tbsp oil, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp of Italian seasoning. Mix well and add to the sheet pan with the sweet potatoes. Make sure everything is well combined and return the pan to the oven.
Bake for an additional 15-20 minutes or until chicken is cooked through and veggies are tender. Chicken should reach and an internal temperature of at least 165 degrees Fahrenheit. Stir half-way through to avoid burning.
While chicken and veggies are cooking, make the sauce. In a small bowl, mix together all sauce ingredients except coconut cream. Heat in small frying pan over medium-high heat stirring continually. It will boil easily; this is ok. Continue cooking for at least 5 minutes until mixture starts to reduce and get a little syrupy.
Add coconut cream and continue stiring. Reduce heat to medium. Simmer mixture at least another 5 minutes until the desired thickness is reached. Set asice.
Remove chicken and veggies from oven and drizzle the sauce over it. *If the sauce has cooled and thickened to the point that it's not easily drizzled, put it in a small dish and microwave for about 10 seconds, then pour.
Allow to cool for a few minutes before serving. Top with fresh parsley to garnish.
Notes
Parsley or cilantro work well as garnishes on this. Other topping ideas: raisins, dried cranberries, chopped dates, coconut chips, crushed plantain chips, crushed apple chips. You can save some time by cutting everything up ahead of time (the day before, for example) so it’s ready to put in the oven when you get home from work. I would recommend putting the sweet potato, oil, and seasonings in one container (preferably glass like these ones) and put the brussels sprouts, chicken, and oil in a second container and store in the fridge. I wouldn’t prep this more than a day or two in advance unless you’re planning to cook it, then store it. Once cooked, this will stay fresh in the fridge for 3-4 days in a tightly sealed container. This can be stored in the freezer for up to 3 months with little change to texture or flavor. Just make sure you store it in a tightly sealed container