Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Thinly slice the carrot into 1cm half-moons. Slice the red onion into 2cm wedges. Finely chop the garlic. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a generous drizzle of olive oil. Add the chicken, season with salt and pepper, then toss to coat. Set aside. TIP: Cut the veggies to size so they cook in time.

Divide the peeled & chopped pumpkin, carrot and onion between two oven trays lined with baking paper. Sprinkle with the chicken-style stock powder, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender and golden, 25-30 minutes.

While the veggies are roasting, heat a large frying pan over a medium-high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and remaining mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. Stir through the coconut milk and simmer until thickened slightly, 2-3 minutes. Set aside. When the veggies are done, transfer them to the charred corn, then add the baby spinach leaves and toss to combine.

Slice the spiced chicken. Divide the roast pumpkin and veggie toss between plates and top with the chicken. Pour over the Caribbean coconut sauce.