Roughly chop the cilantro, jalapeño, and garlic.

Add everything except the olive oil to a food processor and pulse until finely chopped.

Add the olive oil and pulse a few more times until combined.

Reserve a few tablespoons of the sauce for serving.

Trim the chicken and add to a ziplock bag or container with the remaining marinade.

Refrigerate for 30 minutes.

Slice half of the red onion and add to a bowl with the vinegar, sugar, 1 tsp salt, and 1/2 cup hot water for the pickled onions.

Mix together, let cool, then refrigerate while you prep the rest.

Preheat oven to 400°F.

Chop the sweet potatoes into small cubes and add to a lined baking sheet. Spray with olive oil, salt, and pepper.

Roast for 15 minutes.

Chop the other half of the onion. Toss the potatoes, add the onions to the sheet, and roast for another 15 minutes.

Preheat the grill to medium-high heat.

Spray the corn with a little olive oil spray, salt, and pepper.

Grease the grill, then add the chicken and corn.

Cook the chicken for 6 minutes per side with the lid closed, or until it reaches 165°F.

Grill the corn until nicely charred, rotating every few minutes.

Remove the chicken from the grill and let rest for 5 minutes.

Slice the chicken and cut the corn off the cob.

Assemble bowls with arugula, sweet potatoes, chicken, corn, avocado, goat cheese, red onion, pickled onions, the sauce, and extra cilantro + lime for serving.