Clean and dry all produce. Peel and chop sweet potatoes into ½-inch pieces. Cut ends off and then cut the zucchini in half lengthwise, then cut crosswise into ½-inch-thick half-moons.

Place sweet potatoes in a medium pot with enough water to cover the potatoes by 2 inches. Add 1 tsp salt to water

Bring to a boil and cook until very tender, 12-15 minutes. Drain and return to pot; cover to keep warm.

Meanwhile, pat chicken dry with paper towels and season all over with salt, pepper, and ¼ tsp chipotle powder. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, about 5 minutes per side. (Lower heat if browning too quickly!)

While chicken cooks, in a small bowl, combine BBQ sauce, 1 TBSP ketchup, and as much mustard as you’d like. The more mustard, the more tangy it will be! Once chicken is done, turn off heat and brush all over with half the sauce. Transfer chicken to a plate to rest. Wash out pan.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-6 minutes.

Meanwhile, mash drained sweet potatoes with 2 TBSP butter, and a pinch of chipotle powder. Add a splash or two of water, if necessary, until smooth and creamy. Season with salt and pepper.

Divide between plates along with chicken and zucchini. Serve with remaining sauce on the side for dipping.