Preheat your oven to 400°F (200°C). On a baking sheet, combine the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly.

Spread the sweet potatoes out on the baking sheet, ensuring they are in a single layer. Roast them in the oven for about 25 minutes or until tender and golden brown, stirring halfway through.

While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the cubed chicken to the skillet, season with salt and pepper, and cook for about 6-8 minutes, flipping occasionally, until the chicken is cooked through and lightly browned.

Once both the chicken and sweet potatoes are ready, combine them with the cooked rice in a large bowl. Mix gently to combine everything without smashing the sweet potatoes.

Dish up the hearty rice bowl and top with your favorite garnishes such as avocado slices, feta cheese, lime wedges, or fresh parsley for that extra pop of flavor!