Boil/pressure cook the sweet potato.Deskin,mash well and keep aside to cool a bit

Make fork marks/slight cuts with a sharp knife on the chicken fillets

Keep the dry spices ready to be used on a plate or a flat surface

Add oil and ginger garlic paste to the dry spices and blend well

Gently coat both sides of the chicken fillets with the spice mix and keep covered for at least 5-7 minutes (you can use a combination of spices you desire, but remember to use a dash of oil to mix them and marinate)

Meanwhile start the oven in grill mode

After marination, place the chicken fillets on the grill rack and grill for around 4-5 minutes on each side(or for more time, depending upon the grill you use)

Keep the fillets in the oven after switching off the oven to keep them warm

Before plating, take the chicken off the grill (it should be smelling great!)add a dash of fresh lemon juice over the fillets

Add a pinch of salt to the mashed sweet potato and mix well(microwave the mashed potato for a minute,if you like it warm before plating)

To serve, place a generous scoop of mashed sweet potato in the center and arrange the chicken fillets around serve accompanied with avocado, lemon and salad of your choice (plate the way you wish, the chicken will be yummy in any case!)

Tip: sautéing the chicken or baking them are also the options for this recipe