Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with 1 Tbsp of the oil, season with a pinch of salt, and toss until evenly coated. Spread the sweet potatoes into an even layer and roast for 10 minutes.

While the sweet potatoes are roasting, stir together the paprika, garlic powder, onion powder, and black pepper in a small bowl. Rub the seasoning mixture all over the chicken breast, then drizzle with the remaining 1 Tbsp of oil.

After the sweet potatoes have roasted for 10 minutes, place the seasoned chicken on the baking sheet alongside them. Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are fork-tender and lightly caramelized.

While the chicken finishes cooking, halve the cherry tomatoes and dice the avocado.

Let the chicken rest for 5 minutes before slicing. Divide the roasted sweet potatoes, sliced chicken, cherry tomatoes, and avocado between serving bowls. Serve warm.