Season and roast the sweet potatoes. 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 (without being obsessive). Roast for 10 minutes at 400 F.

Season the chicken and roast it with the sweet potatoes. 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. Let the seasoned chicken rest in the bowl while the sweet potatoes roast. Remove the sweet potatoes from the oven, and carefully toss them on the baking sheet so they’ll roast evenly. Nestle the seasoned chicken pieces onto the baking sheet. Bake for another 15 minutes until the sweet potatoes are tender and the chicken is cooked through to 165 F.

Massage the kale. 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.

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