Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment. Dice the sweet potato into 1/2-inch cubes. Slice bell pepper and red onion. Chop broccoli into small florets.

Toss the veggies: On the sheet pan, toss veggies with 1 tablespoon oil, a big pinch of salt, black pepper, and 1/2 teaspoon smoked paprika. Spread in an even layer.

Roast the veggies: Roast for 18–22 minutes, stirring once, until tender with caramelized edges. If using chickpeas, add them to the pan for the last 8 minutes to warm and crisp slightly.

Cook the grain base: Cook brown rice or quinoa according to package instructions. Fluff and set aside. For extra flavor, add a squeeze of lime and a pinch of salt while it rests.

Season the chicken: Pat chicken dry. Rub with 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Set aside.

Make the honey BBQ sauce: In a bowl, whisk 3/4 cup BBQ sauce, 2 tablespoons honey, and 1 tablespoon apple cider vinegar. Taste and adjust sweetness or tang.

Cook the chicken: Heat a large skillet over medium-high. Sear chicken 3–4 minutes per side until browned. Reduce heat to medium-low. Brush with half the honey BBQ sauce and cook 2–4 more minutes, flipping once, until the chicken reaches 165°F (74°C). Rest 5 minutes, then slice or cube.

Glaze finish: Return sliced chicken to the skillet. Toss with remaining sauce over low heat for 1–2 minutes to coat and get glossy.

Assemble the bowls: Divide grains among bowls. Top with roasted veggies, chicken, and beans if using. Add a small dollop of Greek yogurt, a squeeze of lime, and a sprinkle of cilantro or green onions. Finish with sesame seeds or crushed peanuts if you like.

Adjust to taste: Add extra BBQ sauce, a drizzle of honey, or a splash of vinegar to balance sweet, smoky, and tangy notes.