Preheat the oven to 400°F (200°C).

Dice the sweet potatoes and toss them with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.

Heat a tablespoon of olive oil in a skillet and cook the seasoned chicken breast for 6-8 minutes until browned and cooked through.

In a small bowl, whisk together tahini, lemon juice, and enough water to achieve a smooth consistency.

Assemble the bowl with cooked brown rice, roasted sweet potatoes, chicken, and drizzle with tahini sauce.