Preheat grill to medium-high heat.

In a large bowl, whisk together lime juice, ginger, apricot preserves, and soy sauce to create the marinade.

Divide the marinade into two portions, setting one half aside for brushing.

Place the chicken breast pieces in the bowl with the other half of the marinade.

Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours, turning the chicken occasionally to ensure even marination.

While the chicken marinates, scrub the sweet potatoes and slice them into 1/4 inch thick rounds.

Once the grill is preheated, place the sweet potato slices on the grill.

Grill the sweet potato slices for approximately 8 minutes, flipping halfway and brushing with the reserved marinade as they cook, until tender.

Place the marinated chicken on the grill.

Grill the chicken for about 4 to 5 minutes per side, or until it is firm and fully cooked through.

Serve the grilled chicken alongside the grilled sweet potatoes.