Blitz the marinade ingredients and toss the chicken thighs in them.
Cook the chicken in a pan, skin side down, with another pan on top to keep them as flat as possible, for 12 minutes. Turn over and cook for a further 3 minutes.
Cook the sweet potato in boiling water and blend with the garlic, milk, salt and white pepper.
Wilt the spinach in a pan with the olive oil and drain. Place on top of the chicken thighs.
For the salsa, mix the ingredients together and serve with the chicken.
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