Toss the cubed sweet potatoes with olive oil, salt, and black pepper until evenly coated.

Spread the sweet potatoes in a single layer on the baking sheet so they roast evenly.

Roast until tender and lightly browned, turning halfway through as the edges become caramelized.

While the potatoes cook, place chopped kale into a large bowl and gently massage it with your hands until the leaves soften slightly.

In a separate bowl whisk together peanut butter, soy sauce, lime juice, water, honey, and minced garlic until the dressing becomes smooth and creamy.

Add the roasted sweet potatoes to the kale once they have cooled slightly.

Scatter shredded chicken over the salad so the protein is evenly distributed.

Drizzle the peanut dressing over the ingredients and toss gently until everything is coated.

Sprinkle chopped peanuts on top for a crunchy finishing touch before serving.