Wash and dry all produce. Peel sweet potatoes, then cut into 1/2-inch cubes. Place in a large pot with enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 12-15 minutes. Remove from pot with a slotted spoon. Place in a large bowl, keeping pot of boiling water on stove.

While sweet potatoes cook, heat a large drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside. Meanwhile, mince 1 clove garlic (use the other as you like).

Add green beans to pot with boiling water and cook until tender but still a little crisp, 3-4 minutes. Drain and return to pot along with 1/2 TBSP butter and a pinch of garlic. Toss until butter melts and coats green beans. Season with salt, pepper, and more garlic (to taste, but save a little for the glaze).

Add 3 TBSP butter, cinnamon, and 1 TBSP maple syrup (we’ll use the rest later) to bowl with sweet potatoes. Using a potato masher or fork, mash sweet potatoes until mostly smooth. Season with salt and pepper. Cover to keep warm and set aside.

Heat a drizzle of oil in pan used for chicken over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Pour in 3 TBSP vinegar (we sent more) and remove pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return pan to medium heat and add remaining maple syrup and stock concentrates. Simmer until thick and glaze-like, about 2 minutes.

Add chicken to pan and toss to coat in glaze. Remove pan from heat. Divide sweet potatoes, green beans, and chicken between plates. Sprinkle sweet potatoes with pecans. Drizzle any remaining glaze over chicken (to taste, depending on how much sweetness you like).