Preheat oven to 400°F. Toss cubed sweet potatoes with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Spread on a baking sheet lined with parchment paper in a single layer and roast for 25-30 minutes, flipping halfway through, until golden and fork-tender.

While sweet potatoes roast, heat a large non-stick skillet over medium-high heat. Add diced chicken to the dry skillet (no oil needed) and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until chicken reaches 165°F internally and develops golden-brown edges with no pink remaining. Transfer to a plate.

In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper until smooth.

Return cooked chicken to the skillet and pour maple Dijon sauce over it. Stir continuously for 2-3 minutes until sauce thickens slightly and coats every piece of chicken, becoming glossy.

Assemble bowls by dividing roasted sweet potatoes among serving bowls, topping with glazed chicken, and adding fresh raw spinach (the heat from the chicken will slightly wilt it). Drizzle any remaining sauce over the top and garnish with parsley if desired.