Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. Cut sweet potatoes into 1/2-inch pieces. Whisk together vinegar and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add cranberries, then season with salt and pepper and set aside. Add half the maple syrup and half the mustard to a small bowl. Season with salt and pepper, then stir to combine.

Add sweet 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. Arrange sweet potato mixture on one side of foil, then top with thyme sprigs. Fold foil in half over sweet potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per 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 pouch with sweet potatoes on one side of grill, close lid and grill until tender, 22-26 min.

Add chicken to other side of grill, close lid and grill until chicken is cooked through, flipping once, 6-8 min per side.\*\*

Add seed blend and spring mix to the large bowl with dressing and cranberries. Toss to combine. Carefully open foil pouch and discard thyme sprigs. Thinly slice chicken. Divide chicken, sweet potatoes and salad between plates. Drizzle maple-mustard mixture (from the small bowl) over chicken.