For the Roasted Sweet Potatoes and Chicken

• 2 tbsp. Avocado Oil, divided
• 1 medium Sweet Potato, peeled and cut into 1/2″ pieces
• 8 oz. Chicken Breast, cut into bite-sized pieces
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt), divided
• 1/2 tsp. Chili Powder
• 1/4 tsp. Ground Cumin
• 1/4 tsp. Cayenne Pepper
• 1/8 tsp. Ground Cinnamon

For the Kale

• 2 packed cups Kale Leaves
• 2 tsp. Olive Oil
• 1 tsp. fresh Lemon Juice (or Lime Juice)
• Pinch of Salt

For the Chipotle Sauce

• 1/4 cup plain Greek Yogurt
• 2 tbsp. Mayonnaise (such as Duke’s or Hellman’s)
• 1 tbsp. Chipotle Sauce (or 1 tsp. finely chopped Chipotle in Adobo)
• 1 tsp. fresh Lemon Juice (or Lime Juice)
• 1/2 tsp. Agave Syrup (or Honey)
• 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste)

For Assembling the Bowls

• 2 cups cooked Brown Rice (or White Rice)
• 1/4 cup crumbled Feta Cheese
• 1 medium Avocado, sliced or diced
• Chopped Green Onions (optional, for garnish)