Trim the chicken wing bone and tidy the skin.
Remove the fillet and create a cavity in the chicken supreme using a boning knife.
Blanch the spinach in boiling water, refresh in cold water, and squeeze dry.
Fry the mushrooms in olive oil and set aside to cool.
Mix the spinach, mushrooms, and pine nuts together and season.
Stuff the chicken with the mixture, replace the fillet, coat in cumin, and wrap with pancetta.
Sear the chicken in a hot pan then roast at 160°C for 12 minutes.
Cut cylindrical chips from the sweet potato using an apple corer.
Boil the sweet potato chips for 4 minutes, cool, then pan-fry until golden.
Combine diced tomato, mint, onion, and oil to make a salsa and serve with the chicken.