Preheat and organize: Preheat the oven to 200°C (400°F) for the sweet potatoes and set a grill pan or outdoor grill to medium-high heat. Starting hot ensures the sweet potatoes roast quickly and the chicken gets an immediate sear to lock juices.

Season the sweet potato: Toss the 1 cm sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika (reserve the other 1/2 tsp for the chicken). Coating with oil helps the cubes brown and crisp; paprika adds a smoky sweetness that complements the chicken.

Roast the sweet potatoes: Spread the cubes in a single layer on a rimmed baking sheet lined with parchment. Roast for 20–25 minutes, turning once halfway, until edges caramelize and centers are tender. A single layer and a hot oven produce caramelization rather than steaming.

Rinse and toast the quinoa (optional but recommended): Place 150 g dry quinoa in a fine-mesh sieve and rinse thoroughly under cold water to remove the bitter saponins. Drain well, then toast in a small saucepan with 1 teaspoon olive oil over medium heat for 1–2 minutes, stirring — this blooms the nutty aroma and improves texture.

Cook the quinoa: Add 300 ml water or low-sodium chicken broth (2:1 liquid to dry quinoa), bring to a gentle boil, reduce to low, cover and simmer 12–15 minutes until liquid is absorbed. Let sit covered off the heat for 5 minutes, then fluff with a fork. Resting steams the grains evenly and keeps them fluffy, not gummy.

Prepare and marinate the chicken: Pat the chicken breasts dry. In a small bowl, mix 1 tbsp olive oil, 1 tsp ground cumin, remaining 1/2 tsp smoked paprika, 1/2 tsp salt and a pinch of black pepper (add the minced garlic now if using). Brush or rub this on both sides of the chicken. Dry chicken will brown better; the spice rub flavors the crust as it sears.

Grill the chicken: Heat a grill pan or skillet to medium-high (or preheat outdoor grill). Add 1 tsp butter or oil to the pan to prevent sticking. Sear the chicken 4–5 minutes per side (depending on thickness), turning once, until nicely browned and internal temperature reaches 74°C (165°F). Let rest 5 minutes before slicing. Searing creates Maillard flavor; resting lets juices redistribute so the chicken stays moist when sliced.

Make the lemon dressing: In a small bowl whisk together remaining 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt and pepper (and a little minced garlic if desired). The acid brightens the salad and the oil carries the flavors across the quinoa and greens.

Assemble the salad base: In a large bowl combine the mixed greens, halved cherry tomatoes, sliced cucumber, and fluffed quinoa (use warm quinoa straight from the pot for a comforting contrast to the greens). Toss lightly with half the lemon dressing — this seasons the entire salad without overdressing.

Finish and plate: Slice the rested chicken on the bias into 1 cm slices. Arrange the dressed salad and quinoa on two plates, scatter roasted sweet potato cubes on top, fan the avocado halves (season the avocado flesh with a little salt, pepper and a squeeze of lemon), and place the sliced chicken across the top. Crumble feta over each portion and drizzle any remaining dressing.

Final seasoning and serve: Taste for salt and pepper and add a final grind of black pepper. Serve immediately so you enjoy the contrast of warm roasted sweet potato and grilled chicken with cool creamy avocado and crisp greens.