Turn broiler on high. Broil poblano pepper either on baking sheet or directly on oven rack for 4-5 minutes or until skin is charred. Turn the pepper a quarter of the way and char again. Repeat until all sides are charred then remove from oven and set aside to cool. Once pepper is cool enough to handle, remove charred skin and chop. Set aside.

In a small saucepan, boil the sweet potato for 8-10 minutes or until pieces are soft when poked with a fork. Mash to preferred consistency. Add to large bowl (or standing mixer bowl) and set aside.

Meanwhile, in a small bowl, combine butter, Sriracha and soy sauce, and mix well.

Heat a large skillet over med-high heat. Spray with nonstick cooking spray. Add chicken. Cook for 4-5 minutes on one side until seared. Toss chicken and add butter mixture. Stir well to ensure even coating. Cook for 5 more minutes or until chicken is cooked through.

Add milk and water to a 2qt. pot and bring to a boil. Add grits/polenta and stir well. Reduce heat to a simmer and cook for 5 minutes or until grits/polenta are done, stirring occasionally.

When grits/polenta are done, add goat cheese, chopped poblano and mashed sweet potato (or add to standing mixer and mix on low-med. speed for a few minutes.) Season with salt, pepper, and garlic powder.

To serve, scoop grits onto a plate and top with chicken mixture, garnishing with cilantro and chopped green onions. The meal can also be served mixed together casserole-style for easy servings.