Toss chicken cubes with flour in a sealed plastic bag.

Heat oil in a large, deep skillet over medium heat. Add the onion and saut until clear. If necessary, coat the pan with some olive oil spray then add the garlic and chicken. Lightly brown the chicken on both sides.

While the chicken is browning, mix the cinnamon, ginger and pepper with the orange juice.

Place the sweet potatoes in a microwave safe dish and microwave on high for one minute to soften slightly.

When the chicken is brown, add the orange juice, sweet potatoes and prunes. Bring mixture to a boil, cover and reduce heat. Simmer 45 to 55 minutes, stirring occasionally. When sweet potatoes are tender, check the consistency of the sauce. It should not be too runny or too thick. If it is too thick, add more orange juice or water. If too thin, uncover, remove chicken and simmer about five minutes to cook off some of the liquid.