Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet in a single layer.

Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

In a medium pot, bring 2 cups of water to a boil. Add the brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and water is absorbed.

While the rice and sweet potatoes are cooking, heat olive oil in a skillet over medium heat. Add the chicken pieces, garlic powder, paprika, salt, and pepper.

Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

In bowls, layer the cooked rice, topped with the chicken, roasted sweet potatoes, fresh spinach, avocado slices, and crumbled feta cheese.

Serve warm and enjoy your delicious Chicken and Sweet Potato Rice Bowl!