1. Preheat your oven to 425°F (220°C). Line a large baking tray with parchment paper or lightly grease it with olive oil.
2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on the baking tray. Roast for 25-30 minutes, turning halfway through, until tender and caramelised at the edges.
3. While the sweet potatoes roast, prepare the maple Dijon glaze. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, thyme, and apple cider vinegar (if using). Set aside.
4. Season the chicken breasts with salt and pepper on both sides. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
5. Place the chicken breasts in the skillet and sear for 4-5 minutes on each side, until golden brown but not fully cooked through.
6. Reduce the heat to medium-low, brush the maple Dijon glaze generously over the chicken, and cook for another 5-7 minutes, turning occasionally and basting with the glaze until the chicken is cooked through and sticky.
7. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
8. Build your bowls by dividing the cooked quinoa or brown rice between four bowls. Top with roasted sweet potatoes and sliced chicken.
9. Drizzle any remaining glaze from the pan over the bowls and garnish with fresh parsley or coriander for a burst of colour and freshness.

One thing I’ve learned from years of cooking with my mum is to never rush the roasting step — it’s that slow caramelisation of the sweet potatoes that transforms them from ordinary to utterly delicious. And resting the chicken before slicing helps keep all those lovely juices locked in.