Preheat your oven to 400 degrees F (200 degrees C). If cooking brown rice from scratch, start it now using a 1:2 ratio (1 cup dry rice to 2 cups water). Bring to a boil, then cover and simmer on low for 30 to 40 minutes until tender.

Peel and dice sweet potatoes into uniform 3/4-inch cubes. Spread on a rimmed baking sheet, drizzle with olive oil, and sprinkle with paprika, salt, and pepper. Toss to coat and spread into a single layer with space between pieces.

Roast sweet potatoes for 20 to 25 minutes, flipping once halfway through, until fork-tender with lightly caramelized, golden-brown edges.

About 10 to 12 minutes before the sweet potatoes finish, heat a large skillet over medium-high heat with a small drizzle of oil if needed. Add the seasoned diced chicken in a single layer. Cook for 6 to 8 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 165 degrees F (74 degrees C).

While the chicken finishes cooking, whisk together tahini, lemon juice, and water in a small bowl until smooth and pourable. Add extra water one teaspoon at a time if too thick. Season with a pinch of salt to taste.

Divide warm brown rice between bowls. Top each with roasted sweet potatoes and cooked chicken. Drizzle generously with tahini sauce and serve immediately.