1.Thread each piece of chicken onto a bamboo skewer; place in a shallow baking dish. Pour half of the combined honey, mustard, vinegar and sauce over chicken, cover; refrigerate 3 hours or overnight.
2.Preheat oven to 220°C/425°F.
3.Roast undrained chicken, uncovered, about 10 minutes or until cooked through.
4.Meanwhile, coarsely chop potatoes and kumara. Boil, steam or microwave combined potato, kumara and garlic until tender; drain. Mash in a medium bowl with milk, stir in thyme; season to taste.
5.Bring the remaining marinade to the boil in a small saucepan.
6.Serve chicken with potato kumara mash; drizzle with marinade, sprinkle with extra fresh thyme leaves before serving, if you like.
Soak eight bamboo skewers in water for at least 30 minutes before using to prevent them from scorching during cooking. serving suggestion Serve with steamed green vegetables or a green salad.Note