Peel and chop the sweet potatoes. Peel and thinly slice the onion. Remove the leaves from the parsley and set aside. Discard the stems. Grate the cheese and set aside in the refrigerator.

Heat a pot of salted water to boiling.

In a large skillet, heat a tablespoon of extra virgin olive oil on medium. Once the oil is shimmering, add the onions and cook for about 8 minutes, stirring frequently. Add about two tablespoons of water and cook for a couple of minutes longer. Add in the vinegar and cook for about another two minutes. Season with salt and pepper to taste. Keep in a warm area.

While you are cooking the onions, add the sweet potatoes to the boiling water and cook until fork tender. Once it is cooked, drain the water and return the potatoes to the pot. Add in the butter and maple syrup, then mash to your desired consistency. Season with salt and pepper to taste. Keep warm.

While the potatoes are cooking, pat the chicken breasts dry, then season with salt and pepper. Coat with the flour. Wipe clean your skillet and add another two tablespoons of oil and heat. Cook the chicken until golden brown and cooked through.

Evenly divide the onions, potatoes, chicken, and cheese among four plates. Sprinkle with the parsley and serve immediately.