Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Peel and dice the sweet potatoes into evenly sized cubes. Place them in a mixing bowl, drizzle with olive oil, season with salt, pepper, paprika, and optional spices, then toss until evenly coated.

Spread the sweet potatoes on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and golden with crisp edges.

While the sweet potatoes are roasting, rinse the rice under cold water until the water runs clear. Add rice and water or broth to a saucepan, bring to a boil, then reduce heat, cover, and simmer until tender. Fluff with a fork and set aside.

Cut the chicken breast into bite-sized pieces. Place in a bowl, drizzle with olive oil, and season with salt, pepper, garlic powder, onion powder, paprika, and optional spices. Toss to coat evenly.

Heat a skillet over medium heat or use a separate section of the oven if preferred. Cook the chicken until golden on the outside and fully cooked through, about 6–8 minutes, stirring occasionally.

Remove the sweet potatoes from the oven once roasted and allow them to rest briefly.

Assemble the bowls by layering rice at the bottom, followed by roasted sweet potatoes and cooked chicken.

Drizzle generously with your chosen creamy sauce.

Finish with fresh chopped herbs and serve warm.