Ga Nuong Sa (Lemongrass-Grilled Chicken Thighs) with Roasted Yam and Wilted Tuscan Kale

Preheat your oven to 400 deg F (200 deg C).

Toss the yam cubes with half the olive oil and roast on a baking sheet until tender and caramelized at the edges, about 25-30 minutes.

While the yams roast, marinate the chicken thighs in the grated fresh ginger and a splash of the Vietnamese dipping sauce for at least 15 minutes.

Heat a grill pan over medium-high heat. Sear the chicken thighs until deeply golden brown and cooked through, about 6-7 minutes per side. The exterior should have a slight char while the inside remains juicy.

In the final 5 minutes of roasting the yams, add the chopped kale to the pan with the remaining oil, tossing to wilt until the leaves are tender yet vibrant.

Plate the chicken alongside the roasted yams and wilted kale. Drizzle the remaining Vietnamese dipping sauce over the chicken and vegetables to tie the dish together with bright acidity and savory depth. Serve immediately.