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

In a large mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Toss until evenly coated.

Spread the sweet potatoes evenly on the prepared baking sheet. Roast in the oven for 20 minutes, stirring halfway through.

While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chicken pieces to the skillet and season with 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon dried thyme, and a pinch of salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown.

Add the broccoli florets to the skillet with the chicken and cook for another 3-4 minutes, until the broccoli is tender but still crisp.

Reduce the heat to low and add the baby spinach to the skillet. Stir until the spinach is wilted, about 1-2 minutes.

In a small bowl, whisk together the lemon juice and honey. Pour the mixture over the chicken and vegetable skillet, stirring to combine.

Remove the roasted sweet potatoes from the oven and transfer them to the skillet with the chicken and vegetables. Gently toss everything together to combine.

Serve warm, dividing the dish evenly among plates. Enjoy your healthy, halal chicken and sweet potato meal!