Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Peel, then cut potatoes into 1/2-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Add half the maple syrup and half the mustard to a small bowl. Season with salt and pepper, then stir to combine.

Add potatoes, onions, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch). Arrange potato mixture on one side of the foil, then top with thyme sprigs. Fold foil in half over potato mixture and pinch edges to seal pouch.

Pat chicken dry with paper towels, then season with salt and pepper. Add chicken, remaining maple syrup and remaining mustard to another medium bowl, then toss to coat.

Place potato pouch on one side of grill. Close lid and grill until tender, 22-26 min.

When potatoes are halfway done, add chicken to the other side of the grill. Close lid and grill, flipping once, until chicken is cooked through, 6-8 min per side.**

Add vinegar and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add salad topping mix and spring mix to the bowl with dressing. Toss to combine. Carefully open potato pouch and discard thyme sprigs. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Drizzle maple mustard over chicken.