Preheat oven to 425°.

Pile diced sweet potatoes on a baking sheet. Drizzle with olive oil, mix to coat, and spread out evenly. Season with salt.

Bake at 425° for 15-20 minutes, until just starting to turn golden brown.

Meanwhile, arrange chicken in a single layer in the bottom of a large pot. Top with smashed garlic, onion slices, and herbs.

Pour enough water over the chicken to cover by ½-1 inch; if using white wine, pour over first, then finish with water.

Bring the pot to a boil over medium-high heat, reduce to a simmer, and cover. Cook for 8-12 minutes until center is opaque.

Remove the chicken to a large mixing bowl and shred into large chunks. Fold in tomato paste and yogurt.

Add sweet potatoes, shredded kale, and cranberries to the bowl and mix to coat evenly.

Let sit for at least 15 minutes to soften kale, then serve at room temp. This can also be stored in the fridge up to a day before serving.