Prepare the Oven and Sweet Potatoes: Preheat your oven to 200°C (180°C Fan). Line a large baking tray with baking parchment. In a large bowl, toss the sweet potato cubes with 1 tbsp of olive oil, the cornflour (if using), and a pinch of salt and pepper until evenly coated.

Roast the Sweet Potatoes: Spread the sweet potatoes in a single layer on the prepared baking tray. Make sure they aren't overcrowded. Roast for 15 minutes.

Season the Chicken: While the potatoes are in the oven, add the chicken chunks to the same bowl you used for the potatoes (no need to wash it). Add the smoked paprika, cumin, garlic powder, salt, and pepper. Toss well until the chicken is completely coated in the spices.

Add Chicken to the Tray: After 15 minutes, remove the baking tray from the oven. Push the sweet potatoes to one side and add the seasoned chicken to the other side in a single layer. Return the tray to the oven and roast for a further 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender and caramelised at the edges.

Cook the Grains: While the chicken and potatoes are roasting, cook the brown rice or quinoa according to the package instructions.

Make the Dressing: In a small bowl or jar, whisk together all the dressing ingredients: extra virgin olive oil, lime juice, honey, minced garlic, and salt. Whisk until emulsified. What works best for me is shaking it all together in a small jam jar.

Assemble the Bowls: To serve, divide the cooked rice or quinoa between four bowls. Top with a handful of baby spinach, the roasted sweet potato, and the cooked chicken. Add sliced avocado and crumbled feta (if using). Drizzle generously with the lime dressing and garnish with fresh coriander and sliced red chilli.