Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with 1 tbsp olive oil, 0.5 tsp paprika, 0.25 tsp garlic powder, salt, and black pepper.
Spread sweet potatoes on a baking sheet and roast for 20 to 25 minutes, flipping halfway, until tender and caramelized.
Meanwhile, season chicken cubes with 0.5 tsp garlic powder, 0.5 tsp onion powder, salt, and black pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add chicken and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through.
Whisk Greek yogurt (or mayonnaise) with 1 tbsp lime juice, 1 tsp sriracha, 0.5 tsp cumin, 0.25 tsp paprika, and a pinch of cayenne if using. Season with salt until smooth and thick.
Cook rice according to package directions or reheat pre-cooked rice.
Steam or sauté 1 cup of green vegetables until bright and tender.
Divide cooked rice among bowls.
Top rice with roasted sweet potatoes, pan-seared chicken, and green vegetables.
Generously drizzle bowls with the creamy spiced sauce, garnish with fresh cilantro or parsley, and serve immediately.

Prep sweet potatoes and season chicken ahead to save time. Use leftover rotisserie chicken or pre-cooked frozen rice for convenience.