Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine cubed sweet potatoes, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well-coated.

Spread seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway through.

While the sweet potatoes roast, heat a skillet over medium-high heat and cook diced chicken until browned and cooked through, about 6-8 minutes.

In a small bowl, whisk together Dijon mustard, pure maple syrup, apple cider vinegar, olive oil, salt, and pepper.

Return the chicken to the skillet, pour the sauce over it, and stir to coat. Allow to simmer for 2-3 minutes.

To assemble, divide roasted sweet potatoes and saucy chicken among bowls. Add fresh spinach leaves around the edges.

Drizzle any remaining sauce over the bowls and sprinkle with chopped parsley if desired.