Preheat oven to 425 °F (220 °C). Toss diced sweet potatoes with 1 Tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and lightly crisp.
Meanwhile, season chicken breasts with cumin, chili powder, salt, and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165 °F (74 °C). Remove, rest 5 minutes, then slice.
Whisk together yogurt dressing ingredients in a small bowl.
Divide mixed greens between two bowls. Top with roasted sweet potatoes, sliced chicken, cherry tomatoes, and cheese if using.
Drizzle each bowl with yogurt dressing and garnish with cilantro. Serve immediately.
Notes
Make ahead: roast sweet potatoes and cook chicken up to 2 days in advance. Reheat before assembling.
Swap quinoa or brown rice for extra carbs.
Use avocado instead of cheese for a dairy‑free version.
Adjust spices to your taste—add a pinch of cayenne for heat.
Leftovers last 3 days in the fridge; store components separately to maintain freshness.