Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet.

Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

In a rice cooker or pot, combine the brown rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for about 45 minutes until water is absorbed.

In a skillet, heat olive oil over medium heat. Add the chicken pieces, garlic powder, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.

Add the broccoli and bell pepper to the skillet and cook for an additional 5-7 minutes until the vegetables are tender.

In each bowl, layer the cooked rice, followed by the chicken and vegetable mixture, then top with roasted sweet potatoes.

Garnish with sliced avocado, green onions, and cilantro before serving.