Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.

In a large bowl, toss the sweet potato cubes and red onion with 2 tablespoons olive oil, half the smoked paprika, salt, and pepper. Spread in a single layer on one side of the sheet pan.

In the same bowl, coat the chicken with 1 tablespoon olive oil, remaining smoked paprika, cumin, garlic powder, lemon zest, and a pinch of salt and pepper. Let it sit for 5 minutes to absorb the spices.

Arrange the seasoned chicken on the other side of the sheet pan. Roast for 20–25 minutes, flipping the chicken midway, until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized around the edges.

While the pan roasts, warm a skillet over medium heat and quickly sauté the kale with a drizzle of oil and a squeeze of lemon until wilted but still bright — about 2 minutes.

Assemble the bowls with a base of kale or spinach, roasted sweet potatoes, sliced chicken, a dollop of Greek yogurt, a sprinkle of parsley, and optional toasted pepitas and pomegranate seeds.

Finish with a quick squeeze of lemon juice and a crack of black pepper.

Taste and adjust seasonings as needed: more salt, more lemon, or a few red pepper flakes if desired.