Preheat your oven to 400°F (200°C).

Cube sweet potatoes, slice onion and bell peppers, and halve Brussels sprouts. Toss with olive oil, sea salt, and black pepper, then spread evenly on baking sheets.

In a mixing bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, thyme, paprika, black pepper, and salt, reserving about ¼ cup of the sauce for later.

Cut chicken into bite-sized pieces, then combine with the main sauce and a splash of olive oil. Allow to marinate in the refrigerator for at least 30 minutes.

Place the prepared veggies in the preheated oven and roast for about 20 minutes. Toss and roast for an additional 15-20 minutes until golden brown.

In a skillet, heat olive oil over medium-high heat. Add marinated chicken and cook until golden brown and reaches an internal temperature of 165°F (74°C).

Divide the roasted vegetables among your bowls. Top each with cooked chicken, drizzle with reserved maple-Dijon sauce, and garnish with fresh herbs.