• Peel, then cut sweet potatoes into 1/2-inch pieces.
• Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, pepper and half the Jerk Spice Blend, then toss to coat.
• Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.

• Meanwhile, husk corn.
• Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice green onion.
• Pat chicken dry with paper towels. 
• Add chicken, half the sriracha, half the mayo and remaining Jerk Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.

• Add chicken to one side of the grill, close lid and grill until cooked through, 5-7 min per side.**
• While chicken cooks, add corn to the other side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
• Transfer corn and chicken to a large plate.

• Add vinegar, remaining sriracha, remaining mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.

• When corn is cool enough to handle, with corn on its side, cut kernels from cob, turning cob as you go.
• Add corn, cucumbers and spring mix to the bowl with salad dressing, then toss to coat.

• Thinly slice chicken. 
• Divide salad and chicken between plates.
• Top salad with roasted sweet potatoes.
• Sprinkle with green onions.

If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to cook the chicken breasts.