Preheat the oven to 400 F. Mix the seasoning blend ingredients together in a small bowl and set aside. Place the diced sweet potatoes into a large mixing bowl, and toss them with half of the avocado oil (1 tbsp.) and half of the seasoning blend. Transfer the seasoned sweet potatoes to a rimmed baking sheet, leaving a little room between each one. Roast for 10 minutes at 400 F.

While the sweet potatoes are roasting, place the chicken pieces in the same mixing bowl, and toss with the remaining 1 tbsp. of avocado oil and the remaining seasoning blend. Allow the chicken to rest while the sweet potatoes roast. After 10 minutes, toss the sweet potatoes on the baking sheet and nestle the seasoned chicken pieces onto the same sheet. Bake for another 15 minutes until the sweet potatoes are tender and the chicken is cooked through to 165 F.

While the sweet potatoes and chicken roast, massage the kale with the olive oil, lemon juice, and a pinch of salt for about one minute until the kale is tender. Set aside.

Combine Greek yogurt, mayonnaise, chipotle sauce, lemon juice, agave, and a pinch of salt in a bowl and mix until blended.

Divide the rice, kale, sweet potatoes, and chicken between two warm bowls. Top with avocado, feta cheese, chopped green onions, and drizzle the sauce over the tops. Enjoy!