Preheat the oven to 400°F (200°C).

In a bowl, combine maple syrup, Dijon mustard, soy sauce, garlic powder, salt, and black pepper to create the glaze.

Place chicken breasts in a baking dish and pour the glaze over them, ensuring they are well coated.

Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper in a separate bowl.

Arrange the cubed sweet potatoes around the chicken in the baking dish.

Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are tender.

Remove the dish from the oven and let it rest for 5 minutes before serving.

Garnish with fresh thyme or rosemary before serving to add a pop of color and aroma.