Step 1: Marinate the Chicken and Roast the Vegetables
Preheat oven to 425°F (220°C). In a bowl, toss chicken cubes with 2 tbsp maple syrup, 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Set aside to marinate. On a large, rimmed baking sheet, toss sweet potato, apple, and red onion with 2 tbsp olive oil, ½ tsp salt, and cinnamon. Spread in a single layer. Roast for 20-25 minutes, until vegetables are tender and starting to caramelize at the edges. Reduce oven temp to 375°F (190°C) for the casserole.

Step 2: Craft the Signature Smoky Maple BBQ Sauce
While vegetables roast, make the sauce. In a medium saucepan, combine chicken broth and ¾ cup maple syrup. Bring to a simmer over medium-high heat and cook for 8-10 minutes until reduced by about one-third. Whisk in tomato paste until smooth. Then whisk in apple cider vinegar, Dijon mustard, Worcestershire sauce, 2-3 tsp smoked paprika, garlic powder, onion powder, optional chipotle, and optional liquid smoke. Simmer for 5-7 minutes more, until slightly thickened. Season with salt and pepper. Remove from heat. It will thicken further as it cools.

Step 3: Sear the Marinated Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if needed). Sear for 3-4 minutes per side until golden brown but not fully cooked through. The sugars in the maple will help create a beautiful caramelized crust. Remove chicken to a plate.

Step 4: Assemble the Casserole Filling
In a large bowl, combine the roasted vegetables, seared chicken, cooked wild rice, and thawed corn. Pour about ¾ of the prepared Smoky Maple BBQ Sauce over the mixture and gently fold to combine. In a small bowl, mix the softened cream cheese and sour cream until relatively smooth (some small lumps are okay). Dollop this cream cheese mixture over the filling in the large bowl, then gently fold it in—it won’t be fully incorporated, which creates lovely pockets of creaminess.

Step 5: Create the Nutty Pecan-Oat Streusel
In a medium bowl, combine oats, flour, chopped pecans, brown sugar, and salt. Add the cold, cubed butter. Using your fingers, a pastry cutter, or two forks, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Step 6: Layer and Top the Casserole
Lightly grease a 9×13 inch (23x33cm) baking dish. Pour the casserole filling mixture into the dish and spread evenly. Drizzle the remaining ¼ of the BBQ sauce over the top. Sprinkle the pecan-oat streusel evenly over the entire surface, covering it completely.

Step 7: Bake to Golden, Bubbling Perfection
Place the casserole, uncovered, in the 375°F (190°C) oven. Bake for 25-30 minutes, or until the streusel topping is deep golden brown, the filling is bubbling around the edges, and the chicken is fully cooked through.

Step 8: Garnish and Serve
Remove from the oven and let rest for 10 minutes to allow the saucy filling to set. Garnish generously with sliced green onions, fresh parsley, and a light sprinkle of flaky sea salt just before serving to enhance all the flavors