Preheat oven to 425°F. Peel and dice sweet potatoes into even cubes. Toss with olive oil, salt, and pepper. Spread in a single layer on a large baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until golden and caramelized at the edges.

While sweet potatoes roast, pat chicken dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4 to 6 minutes per side until golden brown and cooked through at 165°F internal temperature. Remove and set aside to rest.

Reduce heat to medium. Add maple syrup, Dijon mustard, soy sauce, chicken broth, and minced garlic to the same skillet. Stir well, scraping up browned bits from the pan. Simmer for 1 to 2 minutes.

If a thicker sauce is desired, stir in the cornstarch slurry and cook for one more minute until glossy.

Return chicken to the skillet and turn in the sauce to coat fully. Simmer for 2 to 3 minutes, spooning sauce over the top. Remove from heat and slice after a brief rest.

Build each bowl with a base of mixed greens, then quinoa or rice, then roasted sweet potatoes. Top with sliced maple Dijon chicken and drizzle generously with extra sauce. Garnish with green onions, parsley, or crushed pecans as desired. Serve warm.