1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Trim chicken and pound breasts to even ¾-inch thickness if using.

3. In a bowl or zip-top bag, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, cumin, black pepper, cayenne, and salt.

4. Add chicken to marinade, turning to coat completely. Marinate for 15 minutes at room temperature or up to 24 hours refrigerated.

5. Rinse rice under cold water until water runs clear.

6. In a medium saucepan, combine rice, water or broth, salt, and butter. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

7. Toss diced sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and black pepper.

8. Spread sweet potatoes in a single layer on prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender.

9. While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

10. Add marinated chicken in a single layer (don’t overcrowd). Cook thighs 6-7 minutes per side, or breasts 5-6 minutes per side, until internal temperature reaches 165°F.

11. Remove chicken from heat and let rest for 5 minutes, then slice against the grain.

12. Make optional sauce by whisking together yogurt or tahini, lemon juice, minced garlic, salt, and pepper.

13. To assemble bowls: Start with ¾ cup rice, add greens, top with sliced chicken and roasted sweet potatoes.

14. Add avocado, cherry tomatoes, green onions, sesame seeds, and fresh herbs.

15. Drizzle with sauce and serve with lime wedges.