Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes.

Prepare brown rice or quinoa according to package instructions, usually about 20-25 minutes.

Season chicken breasts and cook on medium-high heat for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.

Tear kale into bite-sized pieces, drizzle with olive oil and salt, and massage until vibrant and tender.

For chipotle drizzle, whisk together Greek yogurt, chipotle sauce, honey, and lime juice until smooth.

Assemble the bowl with grains at the base, layered with roasted sweet potatoes, sliced chicken, massaged kale, and avocado. Drizzle with chipotle sauce.

Serve immediately or store components separately in airtight containers for meal prep.