Cut the chicken breasts into bite sized pieces and season with salt, pepper, paprika, and onion powder.
In a hot skillet, add in olive oil and garlic before adding in the chicken breasts.
Cook for 8 to 10 minutes/until the chicken as cooked through, stirring every minute or two.
Once the chicken has cooked through, set the chicken aside.
In the same skillet, add in the diced sweet potatoes and chicken broth. Stir and cover with a lid for up to 10 minutes, stirring occasionally.
Next, add in snow peas and stir in to combine before covering with the lid again for 2 minutes.
Remove the lid and drain any leftover liquid (or stir and let the liquid evaporate). Stir the chicken back in and season with additionally salt and pepper if you desire.
Store in an airtight container for up to 4 days in the fridge.