Sheetpan Hot Honey Chicken Bowls

Preheat the oven to 450 degrees F (235 degrees C). Line a sheet pan with parchment paper.

Toss chicken pieces with 1 tablespoon olive oil and season with 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika. Spread chicken in an even layer over half the prepared baking sheet.

Toss sweet potatoes, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining garlic powder and remaining paprika until well coated. Add mixture to the other half of the baking sheet. Drizzle honey over chicken and vegetables.

Bake in the preheated oven until chicken is browned and cooked through, about 20 minutes.

Meanwhile, prepare rice according to package directions.

In a medium bowl whisk together vinegar, remaining olive oil, oregano, and remaining salt and pepper and set aside.

Divide rice, chicken, and sweet potato mixture among 4 bowls.

Carefully pour and whisk reserved drippings from pan into vinegar mixture until well combined. Taste; adjust seasoning with salt and pepper.

Remove dressing packet from salad mix; save for another use. Add salad mixture to a medium bowl and toss with 2 tablespoons of sauce mixture. Divide salad among the 4 bowls and top each evenly with feta cheese. Drizzle remaining sauce over the bowls.