Wash and dry all produce. Adjust racks to the middle and upper position and preheat oven to 450 degrees. Peel ginger, then mince until you have 2 TBSP. Slice sweet potatoes crosswise into 1/4-inch-thick rounds. Cut broccoli florets into smaller, bite-sized pieces.

Toss broccoli on a baking sheet with a drizzle of oil and season with salt and pepper. Toss sweet potatoes on a second baking sheet with a drizzle of oil and season with salt and pepper. Roast broccoli in oven on middle rack and sweet potatoes on upper rack until both are tender, 20-25 minutes total (we’ll check on these halfway through).

Heat a drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-7 minutes per side. Remove from pan and set aside. TIP: If chicken is very browned on surface before cooked, add to sheet with broccoli and roast about 5 minutes.

Meanwhile, stir together hoisin, sriracha, honey, and 2 TBSP water in a small bowl and set aside. Once veggies have roasted about 10 minutes, remove from oven. Toss broccoli with a drizzle of oil and half the minced ginger. Flip sweet potatoes. Return to oven and continue roasting until done, 10-15 minutes more.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add remaining minced ginger. Cook, tossing, until softened and fragrant, 2-3 minutes. Stir in hoisin mixture and bring to a gentle simmer. Season with salt and pepper. Return chicken to pan and toss to coat in glaze. Remove pan from heat.

Divide chicken between plates. Drizzle with any glaze in pan, then sprinkle with sesame seeds. Serve with broccoli and sweet potatoes on the side.