Combine the onion, brown sugar, soy sauce, vinegar, thyme, oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.

Preheat your oven's broiler.

Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Prepare according to instructions on package.

OVEN:

Preheat oven to 400°F.

Bake sweet potatoes for 45 to 75 minutes (bigger ones take longer to cook).

When they are done, the outside will have darkened and the inside will be soft.

MICROWAVE:

Pierce the sweet potato skins 5-6 times.

Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The potato is ready when the skin puffs to a crisp finish and the inside is soft. Cooking time will be longer if microwaving multiple potatoes at once.

Mix the coconut sugar and cinnamon together and set aside.

To serve, slice a potato down the center.

Add one Tbs of ghee, then sprinkle some cinnamon/coconut sugar over the top.