• Peel the yuca root; cut the yuca in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a small sauce pot, combine the yuca, coconut milk, and ¼ cup water. Bring to a boil, reduce to a simmer, cover, and cook until very tender, 13 to 15 minutes. Using a masher, fork, or the back of a spoon, lightly mash the yuca with the liquid. Season to taste with salt and pepper. Cover and keep warm.
While the yuca cooks, prepare the chimichurri and the vegetables.

• Set aside half the chimichurri spice blend for the chicken.
• Strip the parsley leaves from the stems; finely chop the leaves.
• Finely chop the cilantro.
• Zest and juice the lime, keeping the zest and juice separate.

In a small bowl, stir together half the chimichurri spice blend with the parsley, cilantro, lime zest, 2 tablespoons lime juice, 1 tablespoon water, and 2 to 3 teaspoons oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

• Trim the ends from the radishes, if desired; cut the radishes in half.
• Cut the poblano in half lengthwise; remove the stem, ribs, and seeds. Wash your hands after handling.

In a medium bowl, toss the radishes, poblano, and whole scallions with 2 to 3 teaspoons oil; season with salt and pepper. In a large grill pan or frying pan over high heat, cook the radishes, poblano, and scallions, turning once, until lightly browned and just tender, 2 to 4 minutes per side; the scallions may cook more quickly. Transfer the vegetables to a plate as they finish cooking. Wipe out the pan. When cool enough to handle, coarsely chop the poblano.

• Pat the chicken dry with a paper towel; season with salt, pepper, and the remaining chimichurri spice blend.

In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate.

Transfer the yuca mash, grilled vegetables, and chicken to individual plates. Top with as much chimichurri as you like and serve.