Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking and make cleanup easier.
In a large bowl, combine the diced sweet potatoes with 1.5 tablespoons of olive oil, half of the garlic powder, onion powder, paprika, salt, and pepper. Toss well to coat evenly.
In a separate bowl, drizzle the chicken thighs with the remaining olive oil and toss with the remaining garlic powder, onion powder, paprika, salt, and pepper. Pour the buffalo sauce over the chicken and mix to coat every piece thoroughly.
Spread the sweet potatoes out in a single layer on the prepared sheet pan. Nestle the buffalo-coated chicken thighs among the sweet potatoes, making sure not to overcrowd the pan for even roasting.
Place the sheet pan in the oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized around the edges. Halfway through, use tongs to flip the chicken and stir the sweet potatoes for even cooking.
Once out of the oven, sprinkle chopped green onions over the chicken and sweet potatoes for a fresh, vibrant finish. Serve hot and enjoy the perfect balance of spicy, sweet, and savory.
