Preheat oven to 400°F (for Jiffy) for the cornbread.
Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.
While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.