Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, half the BBQ seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Meanwhile, heat a small pot over medium heat.When hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min. Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min. Season with salt and pepper, to taste.Remove from heat, then set aside.

Heat a large non-stick pan over medium heat.While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining BBQ Seasoning.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Transfer chicken to a parchment-lined baking sheet. Using a spatula, spread blueberry BBQ sauce over tops of chicken.Roast in the top of the oven until cooked through, 10-12 min.**

When chicken and sweet potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk until sugar dissolves.Add spinach to the bowl with vinaigrette, then toss to coat.

Divide chicken, sweet potatoes and salad between plates.Sprinkle salad topping mix and goat cheese over salad.