Preheat your oven to 425°F (220°C) and line a large baking sheet with aluminum foil.

Peel and dice the sweet potatoes into 1/2-inch pieces. Toss them with olive oil, kosher salt, and black pepper, then spread evenly on the baking sheet.

Roast the sweet potatoes for 15 minutes, stirring halfway through. They should be tender and just starting to caramelize.

While the sweet potatoes roast, cut the chicken into bite-sized pieces and toss with the red onion, olive oil, salt, pepper, and coriander in a separate bowl.

After the initial 15 minutes, flip the sweet potatoes, add the chicken and red onion on top, drizzle with remaining olive oil, and sprinkle with more coriander if desired. Roast for another 15 minutes.

Check the chicken's internal temperature; it should reach 165°F (74°C). Let rest for a couple of minutes before serving.