1. Pat chicken completely dry and cut into uniform bite-sized pieces. Season with half of the spice mixture. Let sit at room temperature for 10 minutes.

2. Peel and cube sweet potatoes into 3/4-inch pieces. Dice onion and bell pepper. Mince garlic. Combine all seasoning spices in small bowl.

3. Heat 2 tablespoons olive oil in large 12-inch skillet over medium-high heat. Add sweet potato cubes in single layer. Cook without stirring 4-5 minutes until golden-brown on bottom. Stir and cook another 4-5 minutes until mostly tender and browned.

4. Push sweet potatoes to edges of skillet. Add remaining 1 tablespoon olive oil to center. Add seasoned chicken in single layer. Cook 3-4 minutes without moving until golden brown. Flip and cook 3 more minutes.

5. Add diced onion and bell pepper to skillet, stirring to combine. Cook 3-4 minutes, stirring occasionally, until vegetables soften. Add garlic and remaining spice mixture. Cook 1 minute, stirring constantly, until fragrant.

6. Pour chicken broth over everything, scraping up browned bits from bottom. Bring to simmer, then reduce heat to medium-low. Cover and cook 8-10 minutes, stirring once halfway through, until sweet potatoes are fork-tender and chicken reaches 165°F.

7. Add chopped spinach or kale and stir until wilted, about 2 minutes. Taste and adjust seasoning.

8. Remove from heat and let rest 2-3 minutes. Garnish with fresh parsley and serve with lemon wedges.