Mole-rubbed Chicken with Confetti Corn Relish

Combine light brown sugar, chili powder, garlic powder, unsweetened cocoa, kosher salt, cracked black pepper, and Saigon cinnamon in a small bowl to create the mole spice rub.

Pat the chicken breasts dry with paper towels, then rub the mole spice mixture evenly over all sides of each breast, pressing gently so the spices adhere.

Heat a large skillet over medium-high heat and lightly coat with vegetable cooking spray.

Place the mole-rubbed chicken breasts in the hot skillet and cook for 2 to 3 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).

Transfer the cooked chicken breasts to a serving plate and let rest for 2 minutes.

Spoon the Confetti Corn Relish onto each chicken breast or serve alongside, then garnish with fresh cilantro sprigs.