Preheat oven to 400°F (200°C).

Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, salt, and pepper. Spread in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, flipping once halfway, until edges are caramelized and potatoes are tender.

While potatoes roast, season chicken cubes with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook for 4–7 minutes, stirring occasionally, until golden and cooked through. (Internal temperature should reach 165°F / 74°C.) Remove from heat and let rest 1–2 minutes.

Make the sauce: whisk together Greek yogurt, lime juice, sriracha, 1/2 teaspoon cumin, 1/4 teaspoon paprika, and a pinch of cayenne if using. Taste and adjust salt or heat. If the sauce is too thick, thin with a teaspoon of water at a time.

Cook rice according to package directions. Steam or sauté your green vegetables until bright and tender-crisp.

Assemble bowls: divide rice among bowls. Top with roasted sweet potatoes, seared chicken, and greens. Drizzle the creamy lime-sriracha sauce over each bowl and garnish with cilantro or parsley. Serve immediately.