Prep the chicken & sweet potatoes: Preheat the oven to 425℉ (220°C). Line a baking sheet with parchment paper and spray with cooking spray. Cut the chicken and sweet potatoes into cubes. In a mixing bowl, season chicken with the marinade ingredients including the spices and olive oil. Give it a toss until the chicken is coated.

Add the sweet potato cubes to one-half of the sheet pan in a single layer and coat in olive oil, cornstarch, salt, pepper, smoked paprika & garlic powder. Add the seasoned chicken in an even layer to the other side of the baking sheet. Cook in the preheated oven for 20-25 minutes until the chicken reaches internal temperature of 165℉ (75°C) and the sweet potatoes are fork tender.

Make the Quinoa: while the chicken and sweet potatoes roast, rinse the quinoa and cook it according to the instructions on the package.

Make the Purple Cabbage Coleslaw: Shred cabbage and carrots and set them aside. In a large bowl, add the coleslaw dressing ingredients and whisk well to combine. Add the cabbage and carrots and give everything a good mix.

Make the hot honey sauce: Whisk together the Dijon mustard, hot honey, apple cider vinegar, red pepper flakes, grated or minced garlic, and salt + pepper in a mason jar or small bowl.

Assemble bowls: add the quinoa, coleslaw, chicken & sweet potatoes to a bowl. Add the hot honey mustard sauce on top of the rest of the ingredients!