Preheat oven to 400°F. In a large bowl, toss sweet potatoes with oil, salt and cumin. Spread on an oiled baking sheet.
Place bread crumbs in a shallow pan or pie plate. In a large bowl, toss chicken chunks with salt and pepper. Stir in honey mustard to coat thoroughly. Place chicken chunks, several at a time, into panko and press on all sides to adhere. Spread on an oiled baking sheet.
Bake sweet potatoes and chicken about 20 minutes, turning occasionally with a metal spatula. Increase heat to 450°F. Remove chicken after 5 minutes, once it's golden and cooked through; tent with foil to keep warm until ready to serve. Cook sweet potatoes until golden brown and crisp, 10 to 15 minutes longer.