Preheat grill (broiler) to high. Place the miso, honey, garlic and half the oil in a large bowl and stir well to combine. Add the chicken and toss to coat. Set aside to marinate for 20 minutes.
While the chicken is marinating, make the coconut miso dressing. Place the coconut cream, miso, lime juice, water and honey in a small bowl and whisk to combine. Set aside.
Place the chicken on a large oven tray. Cook for 4–5 minutes or until lightly charred. Turn and cook for a further 4–5 minutes or until cooked through. Set aside.
Preheat oven to 180°C (350°F). Divide the sweet potato between 2 large oven trays and toss with the remaining oil. Cook for 4–5 minutes or until just softened. Transfer all the sweet potato to one tray, add the onion and edamame and toss to combine. Slice the chicken.
Divide the sweet potato mixture and chicken between plates and top with the basil, coriander, cashew and coconut miso dressing. Serve with lime wedges. Serves 4.