In a bowl, combine olive oil, smoked paprika, cumin, chili powder, salt, pepper, minced garlic, lime zest, and lime juice. Add chicken and coat evenly. Let rest 15 minutes at room temperature or refrigerate up to 2 hours.

Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, cinnamon, smoked paprika, and salt on a rimmed baking sheet in a single layer. Roast for 25 to 30 minutes, flipping once halfway, until edges are caramelized and centers are tender when pierced with a fork.

In a saucepan, bring 3 cups water or broth and rinsed rice to a boil. Reduce to a gentle simmer, cover, and cook 15 to 18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

Heat a large skillet over medium-high heat with a drizzle of oil. Add chicken and sear 3 to 5 minutes per side depending on thickness, until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes, then slice into strips.

In the same pan, reduce heat to medium, add 1 tsp olive oil and kale, and toss until just wilted and bright green. Season with a pinch of salt and a squeeze of lemon if desired.

Whisk together Greek yogurt, tahini, honey, and lemon juice until smooth. Adjust thickness with a teaspoon of water if needed. Build bowls: start with rice, add roasted sweet potatoes, sliced chicken, and wilted greens. Drizzle with sauce and finish with cilantro and pumpkin seeds. Add avocado and pickled onion if using.