Prepare the jerk sauce according to your preferred recipe.

Marinate the chicken breasts or thighs in the jerk sauce.

Zest and juice the limes.

In a large bowl, whisk together lime juice, peanut oil, mango chutney, jerk sauce, minced garlic, chili powder, cumin, and salt to make the dressing.

Preheat BBQ grill to medium-hot.

Cut unpeeled sweet potatoes in half lengthwise (or into quarters if very large).

Lightly oil the potatoes.

Place the potatoes cut-side up and the marinated chicken on the grill.

Adjust heat for moderate to low grilling.

Grill the chicken, turning occasionally, for 10-15 minutes, or until just cooked through. Remove from grill and cool on a plate.

Grill the potatoes for 20-25 minutes, turning after 15 minutes, or until they are tender when poked with a skewer.

If the potatoes are browning too quickly, reduce the heat.

Shred the cooled chicken.

Remove the skin from the potatoes and discard.

Cut the potatoes into medium dice.

Add the shredded chicken and diced potatoes to the dressing in the large bowl.

Gently fold the mixture until well combined.

Cover and refrigerate the salad for up to a day if desired.

When ready to serve, stir in the coarsely chopped coriander and thinly sliced green onions.

Scatter the top of the salad with roasted peanuts and toasted coconut.

Serve with warmed chapati or whole wheat pita bread and sliced cucumbers.

Pass remaining jerk sauce, extra peanuts, and coconut for guests to add to taste.