Peel and slice the sweet potatoes into ½-inch rounds. Heat olive oil in a skillet over medium heat and sauté the sweet potatoes for about 5 minutes. Flip, lower the heat, and continue cooking for another 5 minutes until tender. Stir in butter, remove from skillet, and set aside.

In the same skillet, add more olive oil. Season the chicken with salt and black pepper. Sear the chicken for about 5 minutes until golden brown. Flip and cook for another 5 minutes until fully cooked.

Pour maple syrup and butter into the skillet with chicken. Stir gently for about 2 minutes to create a glossy glaze.

Return sweet potatoes to the skillet and toss everything together, ensuring the potatoes are well coated with glaze. Warm together for another minute, then garnish with fresh thyme before serving.