Preheat your oven to 425 degrees. Cut your sweet potato into fourths, about ¼ inch thick. Drizzle with olive oil (about ½ tbsp), salt, pepper and paprika to taste. Roast for about 20-30 minutes, until edges are slightly browned. Mix half way through cooking.
While your sweet potato is roasting, add ½ tbsp of olive oil into a pan with your chicken breast. Add salt, paprika, and pepper to your chicken (you can add as much or as little as you’d like). Cook for about 5 minutes each side.
Add two cups of spinach to a plate, squeeze ½ a lime over the spinach. Add 1-2 tbsp chopped cilantro and ½ avocado on top.
Top your salad with the sweet potato and chicken when both are done cooking!