Heat oven to 375 degrees F (190 degrees C).
Scrub then dice the Sweet Potato (2) into 1 inch pieces.
Line a sheet pan with parchment paper. Toss the sweet potatoes on the parchment paper with Coconut Oil (1 tablespoon), Brown Sugar (1 tablespoon) and sprinkle of Salt and Pepper (to taste). Transfer to the oven to roast for an hour, flipping halfway through.
While the potatoes cook, season Bone-In Chicken Thighs (4) all over with Salt and Pepper (to taste). Heat a large cast-iron skillet over medium heat with the other Coconut Oil (1 teaspoon).
In a small bowl, whisk together the Whole Grain Mustard (2 tablespoon), Dijon Mustard (2 tablespoon), Honey (4 tablespoon), and Chili Garlic Sauce (1 teaspoon).
Place the chicken in the skillet skin side down and cook without moving for 30 minutes.
Flip the chicken over and drizzle with half the honey mustard.
Place in the oven and continue cooking for 15 minutes with the potatoes.
Serve the chicken with the potatoes along with the remaining sauce for dipping. Enjoy!