• 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 for double chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken breasts. Work in batches, if necessary.