Preheat your oven to 400°F (200°C).
Peel and chop the sweet potatoes into bite-sized cubes, and slice the onions into wedges. Cut the mini corn cobs in half if using fresh corn.
In a mixing bowl, combine the chicken breasts with 2 tablespoons of olive oil and 2 tablespoons of Peri Peri seasoning until well-coated.
On a large baking tray, spread out the seasoned chicken breasts. Surround them with the chopped sweet potatoes, onion wedges, and mini corn. Drizzle with an additional tablespoon of olive oil and sprinkle with another tablespoon of Peri Peri seasoning, tossing the vegetables gently.
Bake for about 30-35 minutes, or until the chicken is cooked through and vegetables are tender.
Remove from the oven, let it rest, garnish with cilantro and sliced red chili, and serve straight from the tray.
