Begin by preheating your oven to 425°F (220°C). While it heats, chop your sweet potatoes into fry shapes. I recommend aiming for uniform pieces to ensure even cooking.

In a mixing bowl, toss the sweet potato fries with olive oil and the seasoning mix (smoked paprika, garlic powder, chili powder, ground cinnamon, sea salt, and cornstarch). Lay them out on a lined baking sheet in a single layer. Overcrowding leads to sogginess—no one wants that!

Bake for about 25–30 minutes, flipping halfway through. You’re looking for that crisp exterior and tender inside. Trust me, the smell wafting through your kitchen will have your family lining up for dinner.

While the sweet potatoes are roasting, let’s focus on the chicken. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once shimmering, add your chicken breasts, seasoned with a sprinkle of black pepper.

Sear each side for about 5–6 minutes until golden brown and cooked through. The internal temperature should reach at least 165°F (74°C).

Once complete, remove the chicken from the pan. In the same pan, toss in the diced red onion and sauté it until translucent. Use a wooden spoon to scrape up any bits left behind by the chicken; this will add a depth of flavor to your dish.

Now, slice your seared chicken and toss it back into the skillet with the red onion and a generous pour of that delicious BBQ sauce. Stir to coat. Allow it to simmer together for a couple of minutes, letting those flavors marry.

In a separate bowl, combine the Whole30 mayonnaise, maple syrup (or date syrup), Dijon mustard, and apple cider vinegar. Whisk together until smooth.

Add your coleslaw mix to the dressing, tossing to coat evenly. This zesty mix is a refreshing counterpoint to the rich BBQ flavors and adds that crunchy element we seek.