Chicken Sweet Potato Rice Bowl

In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes until the water is absorbed and the rice is tender.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sweet potato and cook for 12-15 minutes, stirring occasionally, until the pieces are tender and lightly browned on the edges.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, smoked paprika, garlic powder, salt, and pepper to create the sauce.
Push the cooked sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty space and place the chicken cubes in a single layer. Cook for 5-7 minutes without moving to get a good sear, then flip and cook for another 5 minutes until the chicken is cooked through and no longer pink.
Pour the sauce over the chicken and sweet potatoes, stirring to coat everything evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly and glazes the ingredients.
Fluff the cooked rice with a fork and divide it between bowls. Top with the glazed chicken and sweet potato mixture, then garnish with the sliced green onions.