Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Quarter the lime(s). In a bowl, combine the cornstarch and 2 tablespoons of water (or 4 tablespoons for 4 servings). Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Leaving any browned bits (or fond) in the pot, transfer to a plate.

In the pot of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced bok choy and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the soy sauce, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined.

Add the partially cooked chicken, sweet potatoes, coconut milk, and cornstarch slurry (stirring to recombine before adding); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined, slightly thickened, and the chicken is cooked through. Turn off the heat. Serve the finished curry with the remaining lime wedges on the side. Enjoy!