Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes with 1 tbsp olive oil, paprika, salt, and pepper. Spread them in a single layer and roast for 25 to 30 minutes, or until tender and lightly browned, flipping halfway through.

While the sweet potatoes are roasting, whisk together the maple syrup, Dijon mustard, minced garlic, and apple cider vinegar in a small bowl. Set aside.

Heat a large skillet over medium-high heat with a drizzle of olive oil. Season the chicken cubes with a pinch of salt and pepper. Add the chicken to the hot skillet in a single layer (cook in batches if needed). Cook for 5 to 7 minutes, searing on all sides until golden brown and cooked through.

Reduce the heat to low and pour the prepared maple dijon sauce over the cooked chicken in the skillet. Stir gently to coat every piece. Let the sauce simmer for 1 to 2 minutes, until it thickens slightly.

Divide the roasted sweet potatoes among four bowls. Top with a generous portion of the maple dijon chicken, spooning any extra glaze over the top.

Sprinkle fresh chopped parsley over each bowl for a pop of color and fresh flavor. Serve immediately.