Note: This meal was part of my Blackstone Caribbean Chicken Meal Prep Series, so the chicken was already cooked for me. See details in post above and the 4 meals I made in this meal prep series. Or follow these directions.

Put the chicken in a gallon size plastic bag along with kosher salt, pepper, Caribbean seasoning (to taste), garlic, olive oil, soy sauce, lime juice, and brown sugar. Massage bag until combined and marinate in fridge for at least an hour, I marinated mine overnight.

Dice the sweet potato with skin on, put in a bowl. Add olive oil, kosher salt, pepper, and Caribbean seasoning. Toss until combined.

Follow one of these cooking directions-

Air Fryer- Put sweet potato and chicken in your air fryer and cook for 12 minutes at 380 degrees, if sweet potatoes need more time just remove chicken and air fry sweet potatoes longer.

Sheet Pan- Put sweet potato and chicken on a lined baking sheet and bake at 400 degrees for 25 minutes, if sweet potatoes need more time just remove chicken and bake sweet potatoes longer.

Blackstone Griddle- Preheat griddle to medium. Add cooking oil, sweet potatoes, a little water, and cover with melting dome for 5 minutes. Remove dome a few times to mix with spatulas and add more water before covering again. Set dome aside. Add more cooking oil and the chicken to empty griddle space, cook both chicken and sweet potatoes 10 more minutes keeping them separate.

Note- Since my chicken was already cooked, I just cooked my sweet potatoes by themselves in the air fryer for 15 minutes at 380 degrees.

Assemble the bowls with sweet potatoes, chicken, and cottage cheese. Drizzle hot honey over top and additional toppings such as cilantro lime taco sauce, cilantro, and/or a lime wedge to squeeze over top.