Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

Spread the sweet potatoes in a single layer on the baking sheet with space between each piece. Roast for 20-25 minutes, flipping halfway through, until easily pierced with a fork and the edges turn golden brown.

While the sweet potatoes roast, pat the chicken pieces dry with paper towels and season with salt and pepper on all sides.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden, then stir and cook another 3-4 minutes until the internal temperature reaches 165°F.

To assemble the bowls, divide the fresh spinach among 4 bowls or meal prep containers. Top with roasted sweet potatoes, cooked chicken, sliced avocado, diced red onion, and feta cheese if using. Drizzle with balsamic vinaigrette before serving.