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Begin by dicing the sweet potatoes and placing them in a pot of boiling water until they are tender.
Once softened, drain the sweet potatoes, then mix in the salted butter and milk, mashing until you achieve a smooth consistency.
Take the chicken thigh fillets and coat them with taco seasoning, garlic powder, paprika, and olive oil.
Fry the seasoned chicken in a pan, cooking on both sides until they are crispy and fully cooked.
Add chili flakes, lime juice, and honey to the cooked chicken, stirring to combine, then set it aside.
In the same pan, char the sweetcorn for a few minutes until it has a nice color.
Next, add the black beans, diced red onion, and a small handful of coriander to the pan, stirring everything together.
In a separate bowl, mix Greek yoghurt, taco seasoning, honey, and fresh lime juice to create a quick sauce.
To serve, plate the chicken alongside the sweet potato mash, charred sweetcorn, and beans, then drizzle with the Cajun yoghurt sauce.