1. Preheat your oven to 400°F. Toss the diced sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of paprika, and a pinch of salt and pepper. Spread them in a single layer on a baking sheet and roast for 20 minutes, or until tender and golden brown.

2. While the sweet potatoes are roasting, cook the diced chicken in a skillet over medium-high heat with a splash of olive oil. Sauté the chicken for 6-8 minutes, or until it’s browned and cooked through, reaching an internal temperature of 165°F.

3. In a small bowl, whisk together 2 tablespoon of tahini, 1 tablespoon of lemon juice, and 1 tablespoon of water until you achieve a smooth, pourable consistency. Adjust the amount of water as needed to reach your desired thickness.

4. To assemble the bowls, start with a bed of cooked brown rice. Top with the roasted sweet potatoes and cooked chicken. Drizzle the tahini sauce over the top and enjoy!