Wash and dry all produce. Preheat oven to 425 degrees. Trim and halve Brussels sprouts lengthwise. Toss with a large drizzle of olive oil, salt, and pepper in a medium bowl. Place on a baking sheet cut-side down. Roast in oven until browned and crispy, about 25 minutes.

Arrange 3 plates in a row. Spread flour on first plate. On the second, gently mix together half the sour cream, 1 TBSP water, and 1 TBSP Dijon mustard (we sent more). On the last plate, mix together and spread out panko, thyme, and a pinch of salt and pepper.

Pat chicken thighs dry with a paper towel. Season all over with salt and pepper. Working with one at a time, toss in flour, coating all over. Shake off any excess. Dip in mustard mixture and coat evenly, letting excess drip off. Transfer to dish with panko, turning to cover all over in crumbs. Pat gently to adhere.

Transfer breaded chicken to a lightly-oiled baking sheet. (TIP: Line sheet with parchment to reduce sticking and for easy cleanup.) Bake in oven until chicken is cooked through and crumbs are a light gold color, 15-20 minutes. Increase temperature to 450 degrees or place sheet under broiler. Continue baking (or broiling) until panko are golden brown, about 5 minutes.

While chicken bakes, poke sweet potatoes all over with a fork. Wrap each in a damp paper towel. Microwave on high for 10 minutes. Remove from microwave and place on baking sheet with chicken until meal is ready.

Cut an X in each sweet potato and dollop with remaining sour cream. Plate with Brussels sprouts and chicken.