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PdfPeel and dice the sweet potato then add to a bowl with a drizzle of olive oil. Season with salt, pepper, garlic powder, onion powder and smoked paprika. Mix till well combined then bake at 425°F for ~25-30 min.
Cut the stems off of the brussel sprouts then thinly slice them. Add some olive oil to a large skillet over medium heat then add in the sprouts. Season with salt, pepper and garlic powder, mix and sauté for ~8-10 min.
Dice up the chicken thighs then place them into a large bowl. Drizzle in some avocado oil and season with salt, pepper, onion powder, garlic powder and bbq rub. Mix till well combined.
Get a large skillet going over medium-high heat and add in the butter. Once melted add in the seasoned chicken and cook until golden brown and cooked through.
Assemble the bowls with jasmine rice as the base, then top with sweet potato, brussels sprouts, and chicken. Drizzle with hot honey and top with avocado slices, crumbled feta, pickled onions, and chopped parsley.