Preheat your oven to 400°F (200°C).

Dice the sweet potatoes into bite-sized pieces. Toss them with olive oil, paprika, salt, and pepper. Spread them out on a parchment-lined baking sheet and roast for 20 minutes, flipping halfway through.

While the sweet potatoes are roasting, heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breast pieces and sauté for 6-8 minutes, until cooked through.

In a small bowl, combine tahini, lemon juice, and a splash of water; whisk until smooth.

Layer cooked brown rice into serving bowls, then add roasted sweet potatoes and sliced chicken. Drizzle with the tahini sauce and serve warm.