Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed sweet potatoes in a bowl with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Spread the sweet potatoes on the prepared baking sheet in a single layer, then roast for 20-25 minutes, flipping halfway through, until they are tender and caramelized with a golden-brown exterior.

While the sweet potatoes are roasting, prepare the chicken. Season the cubed chicken breast with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked, with no pink remaining in the center.

In a mixing bowl, whisk together the Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, paprika, and a pinch of cayenne pepper, until the sauce is smooth and creamy. Taste and adjust the seasoning with salt to enhance the flavors.

As the chicken cooks, prepare your rice according to package instructions, whether using white or brown rice. If you’re adding green vegetables, steam or sauté them in a separate pan until they are tender but still vibrant in color.

Once everything is cooked, assemble your Healthy Chicken and Sweet Potato Bowls by starting with dividing the cooked rice evenly among your serving bowls. Layer the roasted sweet potatoes and cooked chicken on top of the rice, and add the steamed or sautéed vegetables. Drizzle the creamy spiced sauce over the bowls and garnish with fresh cilantro or parsley. Serve immediately and savor the deliciousness!