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Toss the sweet potato cubes and half the spice mix with olive oil and a pinch of salt. Roast in the oven at 200°C fan for 25–30 minutes or cook in the air fryer for 18–20 minutes until golden and tender.
For frozen sweetcorn: Toss with a little olive oil and roast at 200°C fan for 20–25 minutes until slightly charred. For corn on the cob: Grill the cobs for 10–12 minutes, turning occasionally, until lightly charred. Slice the kernels from the cob.
Rub the chicken breasts with olive oil, the other half of coriander–cumin–paprika mix, and a pinch of salt. Pan-fry over medium heat for 5–6 minutes per side, until cooked through. Rest for a few minutes, then slice.
In a large bowl, combine the spring onions, cherry tomatoes, crumbled feta, chopped coriander and toasted pumpkin seeds.
Shake the olive oil, Moscatel vinegar, lime zest and juice, Dijon mustard, chipotle and honey together in a jar. Season with salt and pepper.
Add the roasted corn, sweet potato and sliced chicken to the bowl. Drizzle over the dressing and toss gently to combine.
Taste and adjust seasoning if needed. Serve slightly warm or at room temperature.