Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

In a medium bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, cumin, cinnamon, salt, and pepper until evenly coated. Spread them in a single layer on one half of the prepared baking sheet, ensuring they’re not overcrowded. This spacing allows for proper caramelization rather than steaming.

Place the sweet potatoes in the oven and roast for 10 minutes while you prepare the chicken.

In another bowl, combine the chicken pieces with 1 tablespoon olive oil, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper, tossing to coat evenly.

After the sweet potatoes have roasted for 10 minutes, remove the baking sheet and place the seasoned chicken on the other half. Return to the oven and roast for an additional 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized at the edges.

While everything roasts, prepare your bowl bases by warming the cooked quinoa or brown rice. Slice the avocado and prepare any other fresh ingredients.

Once the chicken and sweet potatoes are done, remove from the oven and let rest for 2-3 minutes. This brief rest allows the juices in the chicken to redistribute, ensuring each bite is moist.

Assemble your bowls by dividing the quinoa or rice between two bowls, then arranging the roasted sweet potatoes and chicken on top.

Add sliced avocado, sprinkle with pumpkin seeds, and drizzle with tahini or a dollop of Greek yogurt. The contrast between hot and cold elements creates a more dynamic eating experience.

Garnish with fresh cilantro and serve with lime wedges for squeezing over the top just before eating to brighten all the flavors.