Preheat your oven to 425°F (220°C). Peel and cut your sweet potato into evenly sized fries, about 1/4 inch thick. Toss them in a bowl with olive oil, smoked paprika, and salt until well coated. Spread them in a single layer on a baking sheet, making sure they're not crowded. Bake for 25 to 30 minutes, flipping halfway through, until they're golden brown and crispy on the edges.

While the fries bake, prepare your chicken tenders. Pat them dry with paper towels, then season both sides with garlic powder, Italian seasoning, salt, and pepper. Heat a grill pan or skillet over medium-high heat with 1 tablespoon of olive oil. Once the pan is hot, add the chicken tenders and cook for 3 to 4 minutes per side until they reach an internal temperature of 165°F and have nice golden grill marks.

Let the chicken rest for 2 to 3 minutes after cooking to keep it juicy. Meanwhile, prepare your avocado salsa by combining diced avocado, halved cherry tomatoes, finely chopped red onion, cilantro, and lime juice in a bowl. Gently toss everything together and season with salt and pepper to taste.

Assemble your bowl by arranging the grilled chicken tenders alongside crispy sweet potato fries. Top with a generous scoop of avocado salsa and add your optional ranch or Greek yogurt sauce on the side for dipping.