In a medium pot, add the rice and 2 cups of water (or the recommended water amount for your rice type). Bring to a boil, then reduce the heat to low, cover, and simmer until cooked (about 15-20 minutes for brown rice).

Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 20 minutes until tender.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute. Add diced chicken breast, sprinkle with paprika, cumin, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.

Once the rice and sweet potatoes are ready, start with a scoop of rice at the bottom, add the sautéed chicken, and top with roasted sweet potatoes.

Garnish with fresh cilantro or parsley and optional toppings like avocado slices, lime wedges, or a drizzle of Sriracha.