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

In a bowl, toss the cubed sweet potatoes with the olive oil, smoked paprika, salt, and black pepper. Spread them in an even layer on the sheet pan.

Place the chicken thighs on the same sheet pan. If your pan feels crowded, you can use a second sheet pan or bake in two batches.

Roast for 15 minutes, then flip the chicken and stir the potatoes. Return to the oven and roast for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

While the potatoes and chicken roast, make the honey garlic glaze. In a small saucepan over medium heat, whisk together honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Simmer for 2–3 minutes, then remove from heat. The glaze will thicken slightly as it cools.

When the chicken is almost done, baste it with half of the glaze and return to the oven for 2–3 minutes to caramelize.

Remove everything from the oven. Slice or dice the chicken if you prefer bite-sized pieces. Toss the roasted sweet potatoes with a little more glaze if you’d like a stronger honey note.

To assemble the bowls, lay a bed of greens in each bowl. Top with roasted sweet potatoes, sliced chicken, cucumber, carrots, avocado, and a sprinkle of sesame seeds or peanuts. Finish with a squeeze of lime juice.

If you like extra brightness, drizzle a little more glaze over the top and give everything a gentle toss right in the bowl before serving.