Melt cooking fat in a skillet over medium heat, and season the chicken to taste with sea salt and freshly ground black pepper.
Cooking fat, Sea salt and freshly ground black pepper, 1 lb. chicken breasts
Cook the chicken until no longer pink, 8 to 10 minutes.
Remove the chicken and set aside.
In the same skillet, heat the olive oil, add the garlic and diced sweet potatoes, then cook for 1 to 2 minutes while tossing.
2 garlic cloves, 2 tbsp. olive oil, 2 sweet potatoes
Pour in the chicken stock, cover, and cook until the sweet potatoes are soft, about 6 to 8 more minutes.
½ cup chicken stock
Add the asparagus to the sweet potatoes and cook for 4 to 5 minutes longer. Bring the chicken back to the pan.
1 lb. white or green asparagus
Sprinkle the chili powder and chili flakes, adjust the seasoning and stir everything while cooking for another 1 to 2 minutes.
1 tbsp. chili powder, ½ tsp. red chili flakes
Serve topped with sliced green onions.
1 green onion