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Preheat the oven to 350°F.
To a large baking sheet, add the sweet potatoes, broccoli, drained chickpeas, and 2 teaspoons avocado oil. Toss to coat then spread out on one-half of the baking sheet.
On the other half of the baking sheet, add the cubed chicken and remaining avocado oil, and the salt and pepper. Toss to coat then spread out evenly.
Bake for 15-18 minutes or until sweet potatoes are fork-tender with crispy outer edges and chicken is cooked to 165°F internal temperature. Remove from the oven.
While sweet potatoes and chicken are baking make the peanut sauce. In a small jar or bowl combine all sauce ingredients and whisk together until smooth. Add a little water if needed (this will depend on the consistency of the peanut butter you use).
Divide the roasted sweet potatoes, broccoli, chickpeas, and chicken between 4-6 bowls. Top with peanut sauce and toss to lightly coat. Top with dry roasted peanuts and fresh cilantro and more sauce, if desired.