Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, toss with olive oil, paprika, garlic powder, salt, and pepper, then roast for 20-25 minutes, flipping halfway through.

Cut the chicken into bite-sized cubes and season. Heat olive oil in a skillet over medium-high heat, add chicken, and cook for 5-7 minutes until golden and cooked through.

In a mixing bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, and paprika for the sauce.

Assemble the bowls by dividing cooked rice among serving bowls, then topping with roasted sweet potatoes, cooked chicken, and green vegetables.

Drizzle the creamy sauce over the bowls and garnish with fresh cilantro or parsley.