Heat your oven to 200°C/Fan 180°C/Gas 6.
Cut the sweet potato into 2 cm thick wedges. Tumble onto a baking tray. Drizzle over 1 tbsp oil. Season. Slide into the oven and roast for 30 mins.
Place the chicken breasts between 2 sheets of baking paper. Using a rolling pin, bash the chicken breasts to flatten them to half their original thickness. Set aside.
Zest and juice the orange into a bowl. Roughly chop the dried figs. Pop them into the bowl. Cover with 100 ml boiling water.
Season the chicken breasts. Heat a frying pan. Add 1 tbsp oil. Carefully place the chicken in the frying pan. Cook over a high heat for 2 mins on each side till golden.
Reduce the heat. Pour in the orange and fig mix. Scatter in half the thyme leaves. Cover and simmer for 10 mins till the sauce has reduced and is thick and syrupy. The chicken should be cooked through.
Serve the sticky figgy chicken with the sweet potato wedges and a handful of salad leaves. Scatter over the remaining thyme leaves to garnish.