Make the sweet potato fries: Heat the oven to 400 degrees. Peel the sweet potato, then cut into 1/2-inch sticks (like French fries!) Toss on a baking sheet with a drizzle of oil, the paprika, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

Prep and coat the chicken fingers: Combine the panko and the coconut flakes in a small dish with a pinch of salt and pepper. Place the honey and a drizzle of oil in a medium bowl. Cut the chicken breasts into 1-inch strips (like chicken fingers!) Toss the chicken strips into the honey mixture to coat, then season with salt and pepper. Working one at a time, press each strip in the coconut mixture to adhere. Place coated strips aside.

Cook the green beans: Heat a drizzle of oil in a large pan over medium-high heat. Add the green beans and garlic powder to the pan and cook, tossing, for 4-6 minutes, until the beans are starting to blister. Season with salt and pepper. Set aside, covered, to keep warm.

Cook the chicken fingers: Heat a thin layer of oil in the same pan over medium-high heat. Add the chicken strips to the pan and cook 2-3 minutes per side, until golden brown and cooked through.

Plate: Serve the chicken fingers with the sweet potato fries and the green beans alongside. Enjoy!