Preheat your oven to 400°F (200°C) to prepare for roasting sweet potatoes.

Peel and cube the sweet potatoes, then toss with olive oil, garlic powder, paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.

Season cubed chicken with garlic powder, onion powder, salt, and pepper. Heat a skillet over medium-high heat, add olive oil, then sauté chicken until golden brown and cooked through, about 5-7 minutes.

In a separate bowl, whisk together Greek yogurt or mayonnaise, lime juice, sriracha, cumin, paprika, and cayenne pepper until smooth. Add salt to taste.

Prepare rice according to package instructions. Fluff with a fork when ready.

Steam or sauté green vegetables until bright and tender, about 2-3 minutes.

Assemble the bowls starting with rice, then adding roasted sweet potatoes, sautéed chicken, and greens. Drizzle with creamy sauce and garnish with cilantro or parsley.