Slice the Boneless, Skinless Chicken Breasts (2 lb) in half lengthwise, so you have 4 flat pieces. Place the chicken under a piece of parchment paper and pound flat using a meat tenderizer or a rolling pin, until you reach 1/2-inch thickness.

Cover the chicken breast with Oil (1/2 Tbsp) and Cajun Seasoning (2 Tbsp) .

In a large pot with boiling water, cook the Sweet Potatoes (2 lb) for 15-20 minutes, or until they can be easily pierced with a fork. Drain and return to the same pot.

While they cook, make the brown butter. In a skillet over medium-low heat, melt the Unsalted Butter (1/3 cup) and let it sit in the pan for 7-10 minutes, stirring occasionally until the butter turns light brown and has a nutty aroma. Once it turns brown, immediately transfer to a heat-proof bowl and set aside.

In the same skillet over medium-high heat, add Oil (1 Tbsp) and sear the chicken until fully cooked. About 2 1/2 minutes on each side, or when internal temperature reaches 165 degrees F (74 degrees C). Remove the chicken from the pan and set aside for 5 minutes to rest.

In a large mixing bowl, combine Corn Kernels (1 can) , Red Onion (1/2) , Fresh Cilantro (1/4 cup) , Lime Juice (1 1/2) , Chili Powder (1/2 tsp) , Ground Cumin (1/4 tsp) , and Salt (1/2 tsp) . Mix well and set aside.

To the sweet potatoes add reserved butter, Whole Milk (1/2 cup) , and Maple Syrup (2 1/2 Tbsp) , season with Salt (1 tsp) and Ground Black Pepper (1 tsp) , mash again until all ingredients are fully incorporated.