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Preheat the oven to 425°F.
Add the sweet wedges to a bowl and toss with about 3 tablespoons of olive or avocado oil and season with the salt and pepper.
Roast in the preheated oven for 35 minutes, tossing halfway through, until golden brown.
While the sweet potatoes roast, shred the halved cucumber and squeeze out the liquid from the shredded cucumber using a cheesecloth or nut milk bag. Add to a medium-sized bowl.
To the same mixing bowl, add the coconut yogurt, fresh dill, lemon juice, and salt and stir to combine.
Make the cucumber tomato salad by chopping the remaining half of the cucumber. Add to a small bowl with the cherry tomatoes, red onion, olive oil, wine vinegar, salt, and a few grinds of fresh pepper. Stir to combine.
Season the cubed chicken with the salt, pepper, paprika, garlic powder, onion powder, dried oregano, and dried parsley. Toss to coat.
Heat a tablespoon of cooking oil in a large nonstick skillet over medium heat.
Add the chicken to the skillet and cook for about 4 minutes undisturbed. Flip and cook for another 3 minutes, or until all the pieces are cooked through.
Add mixed greens to serving bowls along with the roasted sweet potato wedges, chicken, cucumber tomato salad, a large dollop of dairy-free tzatziki, fresh dill, parsley, and a squeeze of lemon.