Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch fries, then toss sweet potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 24-26 min.

While sweet potatoes cook, pat chicken dry with paper towels, then cut each tender in half crosswise. Add chicken, garlic salt and 1 tbsp mayo (dbl for 4 ppl) to a medium bowl. Toss to combine. Season with pepper. Sprinkle panko over top, then toss to coat.

Arrange chicken in a single layer on another parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Bake in the top of the oven, until chicken is cooked through and crisp, 16-20 min.**

While chicken cooks, peel, then grate the carrot. Thinly slice the green onions. Whisk together vinegar, green onions, remaining mayo and 1 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

Stir together plum sauce and sweet chili sauce in another large bowl. Season with salt and pepper. Add the cooked chicken. Toss to coat.

Add the spring mix and carrots to the large bowl with the green onion dressing. Season with salt and pepper, then toss to coat. Divide the chicken, fries and salad between plates.