In a large pan, heat 1 Tbs of olive oil over medium-high heat. Add the diced onion and garlic, mix and cook for 2-3 minutes, until fragrant. Add the carrots and sweet potatoes, and cook for 5-10 minutes, mixing often. Add the chicken, thyme, salt and pepper to the pan. Sear the chicken for about 3 minutes, mixing every so often. Turn the heat off.
Then, add the tomato paste, dijon mustard, coconut cream and bay leaf to the pan. Mix well. Pour everything into a 9 x 9 inch baking dish. Cook for 30 minutes.
Serve and top with the sauce from the baking dish.
Note: make sure that the sweet potato is cut thin or it won't cook through.