Toss 800 g (2 large) sweet potato cubes with 15 ml (1 tbsp) olive oil, half the smoked paprika, and 5 g (1/2 tsp) salt. Spread in a single layer on a baking sheet to avoid steaming. Roast 20-25 minutes until you see golden, blistered edges and a caramelized aroma.

Pat chicken dry with paper towel to remove surface moisture - this is the secret to a crisp sear. Season 680 g (1.5 lb) thinly sliced breasts with remaining smoked paprika, 10 g (2 tsp) salt, and 5 g (1 tsp) black pepper.

Heat a cast-iron skillet over medium-high heat until shimmering. Add 15 ml (1 tbsp) olive oil and then the chicken. You should hear an immediate sizzle; sear 3-4 minutes per side until a deep golden crust forms and juices run clear. The pan will smell savory and slightly sweet from fond development.

While the chicken rests, whisk 60 ml (1/4 cup) tahini with 30 ml (2 tbsp) lemon juice, 30 ml (2 tbsp) water, and a pinch of salt until smooth. The dressing should smell nutty with a bright citrus lift and coat a spoon without running off too quickly.

Build bowls: lay 50 g (1/4 cup) cooked quinoa or rice if using, scatter 120 g (4 cups) mixed greens, add roasted sweet potatoes and sliced chicken. Drizzle tahini dressing, sprinkle 30 g (1/4 cup) parsley, and finish with an extra crack of black pepper. Each bite should combine warm roasted veg, juicy chicken, and cool, creamy dressing for layered textures and aromas.