Preheat your oven to 200°C (400°F). Spread the diced sweet potatoes on the baking tray and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then roast for about 25 minutes or until tender and slightly caramelized.
In a large skillet or wok, heat the remaining tablespoon of olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Incorporate the chicken pieces into the skillet, cooking for about 7 minutes or until browned and cooked through.
Stir in the harissa paste, bell peppers, and a pinch of salt. Cook for an additional 5 minutes, allowing the flavors to meld, and the peppers to soften slightly.
Once the sweet potatoes are done, add them to the chicken mixture along with the arugula. Toss everything together and cook for another 2 minutes until the arugula is wilted.
Remove from heat and garnish with fresh mint and optional toppings like lemon juice, crumbled feta, and sesame seeds. Serve immediately.
