Marinate the chicken: Pat the chicken dry and place it in a shallow dish. Whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, oregano, chili powder, salt, and pepper. Pour over chicken, cover, and refrigerate for at least 30 minutes.

Prepare and roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper in a bowl. Spread on a baking sheet, roast for 20–30 minutes, flipping halfway.

Cook the grain base: While sweet potatoes roast, cook brown rice, quinoa, or farro as per package instructions. Fluff and season with salt and olive oil or lime juice.

Prepare the dressing: Combine Greek yogurt, mayonnaise, lime juice, garlic, honey, cumin, and smoked paprika. Whisk until smooth, taste and adjust seasonings, refrigerate until serving.

Prep the bowl toppings: Rinse black beans, drain corn, halve cherry tomatoes, slice red onion, and shred cabbage or spinach. Prepare avocado just before serving.

Grill the chicken: Preheat the grill or skillet. Remove chicken from marinade and cook on the grill for 5–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5–10 minutes before slicing.

Warm the beans and corn (optional): In a skillet, add olive oil, black beans, and corn seasoned with salt, pepper, and cumin. Sauté for 3–5 minutes until heated through.

Assemble the bowls: Divide grains among bowls, layer with roasted sweet potatoes, black beans, corn, tomatoes, red onion, and cabbage or spinach. Top with grilled chicken and avocado, sprinkle with cilantro or parsley.

Finish and serve: Drizzle with dressing, add optional toppings like feta, jalapeños, seeds, or hot sauce. Serve with lime or lemon wedges.