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

Toss the cubed sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on the sheet and roast for about 20-25 minutes, until tender and lightly caramelized.

Meanwhile, rinse the quinoa. In a small pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes until the water is absorbed and the grains look fluffy. Fluff with a fork and set aside.

Season the chicken breasts with paprika, cumin, a pinch of salt, and pepper. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice into thin strips.

While the chicken finishes, whisk together the lemon juice, garlic, yogurt, honey, and a pinch more salt and pepper to taste. This will be your creamy dressing. If you prefer a lighter vinaigrette, simply use olive oil with lemon juice and a touch of salt.

Assemble the salad: in a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, spinach, cucumber, and sliced chicken. Drizzle with half of the dressing and toss gently to coat. Add more dressing as desired.

Divide the salad into bowls or plates. Drizzle the remaining dressing over the top and sprinkle with herbs if you like. A squeeze of fresh lemon can brighten it even more.