Roast the Sweet Potatoes: Preheat your oven to 400F. Add the diced sweet potatoes to a baking sheet and toss with salt, paprika, chili powder, cumin, oregano, and olive oil. Spread into an even layer and roast for 25–30 minutes, flipping halfway through, until golden and tender.

Cook the Rice: Add the rinsed rice, water, oil, and salt to a medium pot. Bring to a boil, then reduce the heat to low, cover, and cook for 12–15 minutes, or until the rice is almost tender and most of the liquid is absorbed.

Steam the Green Beans Over the Rice: Once the rice is almost done, place the green beans on top of the rice in an even layer (you can trim them or leave them whole). Quickly cover the pot again and let the beans steam for the final 5–7 minutes of cooking. They should become bright green and crisp-tender. Remove from heat and fluff the rice, stirring the beans in if desired.

Prep the Chicken: Cut the chicken breasts into bite-sized pieces. In a bowl, toss the chicken with cornstarch, salt, Cajun seasoning, garlic powder, paprika, dried parsley, and thyme until evenly coated.

Air Fry the Chicken: Place the chicken in the air fryer at 390F and air fry for 8-10 minutes until browned and cooked through.

Make the Dressing: In a blender or food processor, combine the Greek yogurt, mayo, parsley, garlic, capers, lemon juice, olive oil, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.

Assemble the Bowls: Divide the rice and steamed green beans among bowls. Top with roasted sweet potatoes and the cooked chicken. Drizzle generously with the dressing.