Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.

In a bowl, toss the sweet potato fries with 1 tablespoon of olive oil and a pinch of salt. Spread them out in a single layer on another baking sheet. This helps them get crisp on the edges.

On a separate sheet or plate, mix the breadcrumbs with paprika, garlic powder, onion powder, salt, and pepper.

Pat the chicken strips dry. Brush or toss them with the remaining tablespoon of olive oil, then roll each piece in the breadcrumb mixture until coated.

Place the coated chicken strips on one side of the main baking sheet and the sweet potato fries on the other. If needed, use two sheets to avoid crowding.

Bake for 15 minutes, then flip both the chicken and fries. Return to the oven and bake for another 10–12 minutes, until the chicken reaches 165°F (74°C) and the fries are tender and lightly crisp at the edges.

If the fries aren’t as crisp as you’d like, switch to a convection setting if your oven has it, or broil for 1–2 minutes at the end, keeping a careful eye to prevent burning.

Let the chicken rest for a couple of minutes before serving. Serve with a simple yogurt dip or your favorite sauce if you like.