Peel and cut sweet potatoes into 1/2” thick fries. Toss sweet potatoes with 2 Tbsp. olive oil and 1/2 tsp. salt on prepared baking sheet. Spread into a single layer and bake 35-40 minutes, or until sightly charred. Turn potatoes with a spatula after 20 minutes. Set aside.

Mince garlic. Trim and thinly slice green onions. Halve grape tomatoes. Trim cucumber and cut into 1/4” rounds. Mince roasted red pepper. Rinse chicken, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

While potatoes cook, warm an outdoor grill or grill pan to medium heat and lightly coat with cooking spray (alternatively, use a medium pan). Add chicken to hot pan and cook 5-6 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer to a plate and let rest.

Combine garlic, seasoned rice vinegar, dried oregano, half the sambal, green onions, 1 1/2 Tbsp. olive oil, and roasted red peppers in a mixing bowl. Taste, and add remaining sambal if desired. Season with a pinch of salt and pepper.

Combine red cabbage, cucumbers, tomatoes, and 3 Tbsp. wasakaka sauce in a mixing bowl. Toss and season to taste with 1/2 tsp. salt and 1/4 tsp. pepper.

Place grilled chicken, salad, and sweet potato fries on a plate. Spoon remaining wasakaka sauce in front of chicken.