In a large (not shallow) pan, toss chicken with ginger, garlic, curry powder, and olive oil. Let marinate for one hour.
Preheat oven to 375 degrees. In the same pan as the marinated chicken, add the sweet potatoes and onions, toss everything together and spread out. Season with salt and pepper to taste. Roast in preheated oven for 40 minutes.
Take out the dish from the oven, pour the coconut milk and drained chickpeas over the pan, sprinkle the chili rings, stir slightly to combine. Roast an additional 15 minutes.