Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated. Spread them in a single layer on the prepared baking sheet with space between each piece. Roast for 15 minutes.

While the sweet potatoes are roasting, toss the chicken pieces with the remaining 1 tablespoon olive oil, salt, and pepper in a bowl.

After 15 minutes, remove the pan from the oven and add the seasoned chicken and broccoli florets to the sheet pan with the partially-roasted sweet potatoes. Return to the oven and roast for another 15-20 minutes, until the chicken reaches 165°F internal temperature and the vegetables are fork-tender with golden edges.

While everything finishes cooking, whisk together the buffalo sauce and melted butter in a small bowl.

Remove the pan from the oven and drizzle the buffalo sauce mixture over the chicken only. Use tongs to toss the chicken pieces until evenly coated.

Serve the buffalo chicken and vegetables over quinoa or rice if desired, and top with your favorite toppings.