• Quarter sweet potatoes lengthwise.
• Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• When boiling, reduce heat to medium-high. Simmer uncovered until almost tender, 6-7 min.
• Drain and set aside.

• Meanwhile, husk corn.
• Peel, then mince or grate garlic.
• Thinly slice green onion.
• Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
• Cut tomato into 1-inch pieces.
• Pat chicken dry with paper towels.
• Add mayo, lime zest, garlic, 1/2 tsp (1 tsp) lime juice and a pinch (2 pinches) of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.

• Add chicken, 2 1/2 tsp (5 tsp) Mexican Seasoning and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
• Add corn to one side of the grill. Add chicken to the other side of the grill.
• Close lid and grill, turning corn occasionally, until tender and grill marks form, 12-14 min.
• Grill chicken, flipping once, until cooked through, 5-7 min per side.**
• Transfer corn and chicken to a parchment-lined baking sheet.

• Meanwhile, add sweet potatoes to another parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over potatoes, then season with salt and pepper.
• Grill potatoes next to corn, flipping halfway through, until tender, 3-4 min per side.
• Transfer potatoes to the same baking sheet with corn and chicken.

• Add tomatoes, feta, remaining Mexican Seasoning and 1 1/2 tbsp (3 tbsp) lime aioli to a medium bowl.
• When corn is cool enough to handle, with corn on its side, cut kernels from cob, turning cob as you go.
• Add corn to the bowl with tomatoes. Season with salt and pepper then toss to combine.

• Thinly slice chicken.
• Divide chicken, salad and sweet potato wedges between plates.
• Sprinkle green onions over plate.
• Serve remaining lime aioli alongside for dipping.
• Squeeze a lime wedge over top, if desired.

If you've opted to get chicken breasts, prep and grill them in the same way the recipe instructs you to prep and grill the chicken thighs, increasing the grill time to 5-7-min.