Wash and dry all produce. Preheat oven to 425 degrees. Cut sweet potatoes into thin, 1/4-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, 1 tsp jerk seasoning (save the rest for the next step), and a pinch of salt and pepper, then spread out in an even layer. Roast in oven until tender and lightly crisped, 20-25 minutes, flipping halfway through.

Mince or grate garlic. Toss chicken with a drizzle of oil, remaining jerk seasoning, garlic, and a large pinch of salt and pepper in a medium bowl. Set aside to marinate.

Peel mango, then remove flesh from pit; discard pit. Cut into thin slices, then cut slices into skinny matchsticks. Core, seed, and thinly slice bell pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until charred on the surface and no longer pink in center, 4-6 minutes per side.

Halve and peel shallot, then mince until you have 1 TBSP. Cut lime into wedges. Place shallot, white wine vinegar, a squeeze of lime, and 1/4 tsp honey (we sent more) in a small bowl. Whisk in a large drizzle of oil. Season with salt and pepper.

Add arugula, mango, bell pepper, and as much vinaigrette as you like to a large bowl and toss to coat. Season with salt and pepper. Divide salad between plates, then top with sweet potatoes and chicken. (TIP: Slice chicken as needed to create two portions.) Serve with lime wedges on the side.