Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes if desired, then cut them into 1-inch cubes.

Toss sweet potatoes in a bowl with olive oil, paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through.

Cut chicken breast into cubes, season with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet and cook chicken for 5-7 minutes until golden and cooked through.

In a bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, and paprika until creamy.

Cook rice according to package instructions. Steam or sauté optional green vegetables in the last few minutes.

Assemble bowls with rice at the base, topped with roasted sweet potatoes, chicken, and vegetables. Drizzle with sauce and garnish with cilantro or parsley.