Preheat oven to 425F (220C). Toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet with no overlapping pieces. Bake 20 to 25 minutes, flipping once halfway, until golden and slightly crisp at the edges.

Mix olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper in a bowl. Coat chicken and let rest for 10 to 15 minutes at room temperature. For deeper flavor, marinate in the fridge for up to 24 hours.

Heat a grill or skillet over medium heat. Cook chicken 4 to 5 minutes per side until internal temperature reaches 165F (74C). Rest for 5 minutes on a cutting board before slicing into strips.

In a small bowl, combine diced avocado, tomato, red onion, cilantro, lime juice, salt, and pepper. Fold gently to keep avocado chunky. Make this right before serving.

Build each bowl with a base of quinoa or brown rice, add a handful of greens, then layer on sliced chicken, sweet potato fries, and a generous spoonful of avocado salsa. Finish with a squeeze of fresh lime if desired.