Preheat the oven to 400 degrees Fahrenheit.

Prep Chicken Breast by removing excess fat and skin. Place in a bowl and add Olive Oil, Lime Juice, Salt, Black Pepper, Onion Powder, Garlic Powder, and Paprika. Set aside to marinade

Wash Sweet Potatoes and chop into wedges. Place the potatoes in a bowl and add Olive Oil, Seasoned Salt, and Pepper. Stir to combine. Spread evenly in a single layer onto a cookie sheet.

Add Potatoes to the oven and cook for 40 minutes.

If using a gas grill, preheat on high for 10 minutes, until the temperature reaches 450-500 degrees F. Once preheated, turn down to medium and add the Chicken Breast. Close the lid and cook on each side for 5-6 minutes, turning once, until the internal temperature reaches 165 degrees F. Remove from grill and let rest for 5 minutes.

Make the hot honey by combining Honey, Red Wine Vinegar, Red Pepper Flakes, and a pinch of Salt in a small bowl. Stir to combine.

Chop the chicken into strips and split into 8 equal quantities along with the sweet potato wedges. Food will keep in the refrigerator for 5-7 days.

When ready to eat, drizzle the sweet potatoes in the hot honey and enjoy!