Wash and dry all produce. Peel and dice sweet potatoes into 1/2-inch cubes. Halve zucchini lengthwise; cut crosswise into 1/4-inch-thick half-moons. Peel and finely chop garlic.

Add sweet potatoes and a large pinch of salt to a medium pot with enough water to cover by 2 inches. Bring to a boil and cook until very tender, about 12 minutes. Drain thoroughly and return to pot. Cover to keep warm until ready to mash. Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Turn off heat. Remove from pan and set aside, covered.

Heat a drizzle of oil in same pan over medium-high heat. Add seasoned chicken and cook until browned and cooked through, about 5 minutes per side. Turn off heat; transfer chicken to a plate and set aside. Wipe out any brown bits from pan, if necessary.

Meanwhile, add 2 TBSP butter, up to 1/4 tsp chipotle powder, and a pinch of salt and pepper to pot with drained sweet potatoes. Mash to desired consistency. (Taste and add more chipotle powder, if you’d like.)

Heat pan used to cook chicken over medium heat. Add honey, stock concentrate, and 1/4 cup water. Bring to a simmer and cook, stirring and scraping up any brown bits, until thickened and syrupy, about 3 minutes. Turn off heat. Stir in 1 TBSP butter and a pinch of remaining chipotle powder, if desired. Divide cooked chicken, mashed sweet potatoes, and sautéed zucchini between plates. Top chicken with glaze.