For the Chicken & Sweet Potatoes:

1 lb boneless, skinless chicken thighs or breasts, cubed

1 tsp garlic powder

1 tsp smoked paprika

1 tsp chili powder

½ tsp onion powder

½ tsp dried oregano

½ tsp dried thyme

½ tsp black pepper

¼ tsp cayenne pepper

1 tsp kosher salt

2 tbsp extra-virgin olive oil

2 medium sweet potatoes, cubed

1 tbsp cornstarch

For the Slaw:

2 cups shredded purple cabbage

1 cup shredded carrots

¼ cup plain Greek yogurt

2 tbsp olive-oil mayonnaise

1 tbsp apple cider vinegar

1 tsp Dijon mustard

1 tsp lime juice

½ tsp garlic powder

Kosher salt and black pepper, to taste

For the Hot Honey Mustard Dressing:

2 tbsp Dijon mustard

3 tbsp hot honey

1 tbsp apple cider vinegar or lemon juice

¼ tsp red pepper flakes

1 clove garlic, minced

2 tbsp extra-virgin olive oil

Salt and pepper, to taste

For the Base:

2 cups cooked quinoa