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 4ppl) in a large bowl. Add the cranberries, then season with salt and pepper and set aside. Stir together maple syrup and mustard in a small bowl.

Toss sweet potatoes and onions with 1 tbsp oil and 2 tbsp water (dbl both for 4ppl) in a medium bowl. Season with salt and pepper. 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 potato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4ppl, using 2 sheets of foil per pouch).

Add half the maple-mustard mixture to a medium bowl. Pat chicken dry with paper towels. Season with salt and pepper. Add chicken to the medium bowl with maple-mustard mixture and toss to coat. Set aside.

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. Toss to combine. Carefully open foil pouch and discard thyme sprigs. Thinly slice chicken. Divide chicken, sweet potatoes and salad between plates. Drizzle remaining maple-mustard mixture over chicken.