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Preheat your oven to 425°F (210°C). In a salad bowl, toss chicken pieces with the spices and a quick dash of olive oil. Stir to combine; store in the fridge for about 15 to 30 minutes while you prepare the other ingredients.
Arrange diced sweet potatoes on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Arrange chicken pieces in a single layer on the same sheet pan, beside sweet potato.
Bake in the oven for 12-15 minutes. Remove chicken from the sheet pan and set aside. Stir sweet potatoes and roast them another 5 minutes or so, until cooked through. In the meantime finish cutting vegetables for the salsa.
Divide roasted chicken and sweet potato into meal prep containers and top with the veggies salsa. Sprinkle with lemon juice and olive oil before serving.