Let’s build these bowls step-by-step:

1. Roast the Sweet Potatoes:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, salt, and pepper until evenly coated.
• Spread the seasoned sweet potatoes out in a single layer on the prepared baking sheet.
• Roast for about 25-30 minutes, or until tender and slightly crispy/caramelized at the edges. Flip or stir halfway through for even cooking.

2. Cook the Chicken:

• While the sweet potatoes roast, cook the chicken. Heat a skillet over medium-high heat with a little olive oil or cooking spray.
• Add the diced chicken breast (already seasoned with salt and pepper). Cook, stirring occasionally, until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Set aside.

3. Prepare the Tahini Drizzle:

• In a small bowl, whisk together the tahini and lemon juice. It might seize up initially – this is normal.
• Gradually whisk in water, one tablespoon at a time, until the drizzle reaches a smooth and pourable consistency. Season with a pinch of salt if desired.

4. Assemble the Bowls:

• Layer the bowls: Start with a base of cooked brown rice.
• Top the rice with portions of the roasted sweet potatoes and the cooked diced chicken.
• Drizzle generously with the prepared tahini sauce just before serving.

A simple assembly for a delicious meal!