Preheat the oven to 400°F (200°C).

In a skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate, then crumble once cooled.

Season chicken with a pinch of salt and pepper.

Increase the heat to high. Using the bacon fat in the skillet, sear the chicken for 2-3 minutes per side, just to get a little color. (They should still be mostly raw inside- this prevents them from overcooking in the oven later.)

Remove the chicken from the pan. Once cool enough to handle, cut into bite-sized chunks and set aside.

In the same pan, add the bell peppers, garlic, spices, and a pinch of salt and pepper. Saute for 2-3 minutes until fragrant.

In a greased baking dish, combine the sweet potato cubes, cherry tomatoes, sautéed peppers, and chicken pieces. Toss well to distribute the spice mixture evenly over all the ingredients. Season with an additional pinch of salt and pepper.

Cover the dish with foil and bake for 30 minutes.

Remove the foil, sprinkle the crumbled bacon over the top, and bake for another 5-10 minutes, until the sweet potatoes are tender and the chicken is cooked through. Let rest for 5 minutes before serving.