Preheat oven to 400°F. Peel sweet potatoes and cut into roughly 1-inch cubes. Toss with 1 tablespoon olive oil, paprika, garlic powder, salt, and black pepper. Spread in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until tender inside and caramelized on the edges.

Cut chicken breast into 1-inch cubes and pat dry. Combine garlic powder, onion powder, salt, and black pepper in a small bowl. Sprinkle seasoning evenly over chicken cubes.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3 to 4 minutes. Flip and cook another 3 to 4 minutes until golden brown and cooked through to 165°F. Transfer to a plate.

In a small mixing bowl, whisk together Greek yogurt, lime juice, sriracha, cumin, paprika, and cayenne pepper if using. Mix until smooth and creamy. Taste and add salt as needed. If too thick, add water 1 teaspoon at a time.

Cook rice according to package directions if not already prepared. Steam or sauté green vegetables if using.

Divide cooked rice among four bowls. Top each with roasted sweet potatoes, pan-seared chicken, and green vegetables if using. Drizzle generously with creamy spiced sauce. Garnish with fresh cilantro or parsley. Serve immediately.