Preheat your oven to 204 °C (200 °C) and line a large rimmed baking sheet with parchment paper.

Toss diced sweet potatoes with 15 ml olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, and 0.5 teaspoon salt. Spread in an even single layer on the prepared sheet and roast for 25 minutes until tender and caramelized at the edges, tossing halfway through.

Combine rinsed quinoa and chicken broth with a pinch of salt in a medium saucepan. Bring to a rolling boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

In a small saucepan over medium-low heat, stir together honey, apple cider vinegar, red pepper flakes, and hot sauce. Heat gently for 3 to 4 minutes until warm, fluid, and infused, then remove from heat.

Season chicken pieces evenly with the remaining garlic powder, smoked paprika, onion powder, salt, and black pepper. Heat 30 ml olive oil in a heavy-bottom skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 to 4 minutes, then turn and cook an additional 3 minutes until golden and cooked through to 74 °C.

Pour half of the prepared warm hot honey glaze directly over the chicken in the skillet, tossing gently for 1 minute until every piece is glossy and coated.

Assemble the bowls by dividing fluffed quinoa, fresh baby spinach, and roasted sweet potatoes among four shallow bowls. Top with glazed chicken and sliced avocado, then drizzle the remaining hot honey generously over each bowl before serving.