Brush an 8x8-inch baking dish with the 1 TBSP of olive oil and shingle the sweet potatoes in a single layer along the bottom of the dish.
Pat the chicken thighs dry with paper towels then place in a bowl with the lime juice, lime zest, and 1 tsp olive oil and toss to coat.
In a small bowl combine the salt, chili powder, smoked paprika, garlic, cumin, dried cilantro, onion, black pepper, and cayenne pepper then sprinkle over the chicken and toss to coat.
Place the chicken, skin-side up, on top of the sweet potatoes in the baking dish and bake, uncovered, for 45 minutes or until the chicken is cooked through.
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