Preheat your oven to 400°F (200°C). In a mixing bowl, toss cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway, until they are tender, caramelized, and golden brown.

While the sweet potatoes roast, season your boneless, skinless chicken breast cubes with garlic powder, onion powder, salt, and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5-7 minutes or until golden and cooked through, with an internal temperature of 165°F (75°C).

In a small bowl, whisk together Greek yogurt (or mayonnaise), lime juice, sriracha, cumin, and paprika until smooth and creamy. Adjust the thickness and spiciness by adding a little water or more sriracha, and season with salt to taste.

Prepare your cooked rice according to the package instructions while your chicken and sweet potatoes are finishing. If desired, steam or sauté green vegetables like spinach or broccoli in a separate pan until they are crisp-tender, about 4-5 minutes.

In serving bowls, start by dividing the cooked rice as the base. Top each bowl with a generous portion of roasted sweet potatoes and seared chicken. Follow with your green vegetables. Finally, drizzle the creamy spiced sauce generously over the top and garnish with fresh herbs.