Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.

Prepare the chickpeas by draining, rinsing, and patting them completely dry with paper towels. Toss with olive oil, salt, garlic powder, onion powder, herbs, and parmesan cheese. Spread in a single layer on one prepared baking sheet and roast for 15 minutes, shaking the pan halfway through, until golden and crispy.

While the chickpeas start roasting, toss diced sweet potato cubes with olive oil, salt, cinnamon, and cumin on the second baking sheet. Spread in a single layer and place in the oven alongside the chickpeas. Roast for 15 to 20 minutes until the edges are caramelized and the potatoes are fork-tender.

While the vegetables roast, make the meatballs. In a large bowl, combine ground chicken, ricotta, egg, breadcrumbs, shallot, green onions, cilantro, dill, lemon zest, salt, and pepper. Mix gently with your hands just until combined. Form into 16-18 meatballs about 2 tablespoons each, or shape into oblong patties about 2 inches long.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add meatballs and sear for 3 to 4 minutes per side until a golden-brown crust forms. Reduce heat to medium and continue cooking for 5-6 additional minutes, turning occasionally, until cooked through and internal temperature reaches 165°F.

Make the jalapeño yogurt dressing by combining Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper in a blender or food processor. Blend until smooth and vibrant green, about 30-45 seconds. If too thick, thin with 1-2 tablespoons of water.

Assemble the bowls by dividing chopped kale among four serving bowls. Top each with roasted sweet potatoes, crispy chickpeas, and 4-5 herby meatballs. Drizzle generously with the jalapeño yogurt dressing and serve immediately.