Place all the marinade ingredients in a bowl or storage container mix chicken in and toss to completely coat chicken, refrigerate several hours or overnight.
Soak 8 skewers for about an hour to prevent burning, thread chicken onto skewers, 2 tenders to each skewer, cook chicken in a pan or grill or BBQ until browned on both sides and cooked through, basting from time to time with reserved marinade.
Meanwhile, boil, steam or microwave kumara, carrot and garlic, until tender, drain, in a medium bowl add cream, butter and the veg, mash until smooth, stir in thyme.
Add any remaining marinade, left over after basting the chicken with the extra sauce ingredients in a small sauce pan and bring to boil.
To Serve: Place mash on plates top with skewers drizzle with sauce and serve the remaining sauce on the side.