Preheat your oven to 400°F (200°C). Season chicken breasts with spices. Cut sweet potatoes into uniform cubes. Roast both for 25-30 minutes until cooked through.

Cook brown rice or quinoa according to package instructions; for brown rice, use a 1:2 ratio of rice to water and cook for 40-45 minutes.

Remove stems from kale, drizzle with olive oil and lemon juice, and massage leaves for 2-3 minutes until tender.

Mix Greek yogurt, mayonnaise, chipotle sauce, honey, and lime juice in a bowl to prepare the chipotle drizzle.

Assemble the bowl with a base of rice or quinoa, topped with chicken, sweet potatoes, kale, avocado, and drizzle with chipotle sauce, garnishing with feta if desired.