Preheat oven to 425 degrees F (220 degrees C).
Place Organic Sweet Potato (2 cup) in a medium bowl. Drizzle with Cooking Oil (1 tablespoon). Season with about half of the Jerk Seasoning (2 tablespoon) and Sea Salt (1 pinch). Toss to coat. Spread out in a single layer on one side of a lightly oiled foil-lined baking sheet. Roast 10 minutes.
Meanwhile, place Shredded Organic Coconut and Cashews (2 tablespoon) in a dry medium sauté pan over medium-high heat. Toast 2-3 minutes, or until lightly browned and fragrant, stirring frequently. Transfer to a small bowl. Wipe out pan.
Place Organic Boneless Chicken Breast (2) in bowl used for sweet potatoes. Drizzle with Cooking Oil (1 tablespoon). Season with remaining jerk spices and Sea Salt (1 pinch). Turn to coat.
Heat Cooking Oil (1 1/2 tablespoon) in pan used for coconut and cashews over medium-high heat. Add chicken to hot pan. Sear for 3 minutes.
Flip. Sear for another 2 minutes.
Transfer chicken to open side of baking sheet with sweet potatoes. Roast 15-18 minutes, or until chicken is fully cooked and sweet potatoes are tender.
Meanwhile, remove center stems from Collard Greens (3 cup). Slice stems into about 1/4-inch pieces. Roughly chop leaves into bite-size pieces.
Trim ends off Radish (1 cup) and cut in half. Lay flat and slice into about 1/4-inch thick half-moons.
Heat Cooking Oil (1 1/2 tablespoon) in pan used for chicken over medium heat. Add collard stems and radishes to hot pan and stir. Season with Sea Salt and Pepper (to taste). Cook 3-4 minutes, or until stems soften, stirring occasionally.
Add collard leaves to pan with stems and radishes and stir. Cook 1-2 minutes, or until leaves begin to wilt, stirring occasionally. Remove from heat.
Add Raisins (2 tablespoon) and stir. Drizzle with about half of the Roasted Red Pepper Vinaigrette (1 fluid ounce). Add more salt and pepper as necessary. Stir to combine.
To serve, cut chicken into 6-8 slices each. Divide sweet potatoes and collards between plates. Place roasted potatoes and collards between plates. Fan chicken over top and drizzle with remaining vinaigrette. Sprinkle with toasted coconut and cashews.