Heat oil in a sauté pan over medium heat. Pat chicken dry and season with salt and pepper. Add chicken, skin side down, to sauté pan and cook for six to 10 minutes, until chicken is beginning to brown. Turn chicken skin-side up and cook additional five minutes. Remove chicken from pan and set aside.

Add orange juice and honey to the pan. Stir in potato starch, ginger, and cinnamon (optional). Return chicken pieces to the pan. Place sweet potato slices beside and over the chicken. Cover and cook over medium-low heat for 75 to 90 minutes. Check the chicken periodically to ensure there is plenty of liquid in the pan to avoid burning.

Before serving, add orange supremes and cook for two to three minutes. Serve hot.