• Before starting, preheat the oven to 450°F. 
• Lightly oil the grill. While you prep, preheat the grill to medium heat (approx. 400°F). Wash and dry all produce.
• Peel, then cut sweet potato into 1/2-inch pieces.
• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt, pepper and half the Caribbean Spice Blend, then toss to coat.
• Roast in the middle of the oven for 25-28 min, tossing halfway through, until golden.

• Meanwhile, husk corn.
• Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice green onion.
• Pat chicken dry with paper towels. 
• To a medium bowl, add chicken, half the sriracha, half the mayo and remaining Caribbean Spice Blend. Season with salt and pepper, then toss to coat.

• To one side of the grill, add chicken, then close lid and grill for 5-7 min per side, until cooked through.**
• While chicken cooks, add corn to the other side of the grill. Close lid and grill for 8-10 min, turning occasionally, until tender and grill-marked.
• Transfer corn and chicken to a large plate.

• To a large bowl, add vinegar, remaining sriracha, remaining mayo and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.

• When corn is cool enough to handle, place flat end of cobs down on the cutting board. Moving the knife along the cob in a downward motion, shave corn kernels off cob.
• To the bowl with salad dressing, add corn kernels, cucumbers and spring mix, then toss to coat.

• Thinly slice chicken. 
• Divide salad and chicken between plates.
• Top salad with roasted sweet potatoes.
• Sprinkle with green onions.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.