In a medium saucepan, combine the rinsed white rice with water and a pinch of salt. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Let sit covered for 5 minutes off the heat, then fluff with a fork.

Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 2 tbsp (30ml) olive oil, 1/2 tsp (3g) salt, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 25-30 minutes until soft with caramelized, slightly charred edges.

Toss the diced chicken breast with garlic powder, smoked paprika, salt, and pepper. Heat 1 tbsp (15ml) olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side undisturbed until a deep golden-brown crust forms and it is cooked through.

In a small bowl, combine the tahini, lemon juice, and a pinch of garlic powder and salt. Gradually whisk in 2-3 tbsp (30-45ml) warm water until the mixture turns into a smooth, creamy pale-beige drizzle.

Divide the white rice among serving bowls. Top with distinct overlapping sections of the roasted sweet potatoes and seared chicken. Drizzle the tahini sauce generously in zigzag lines over the top. Garnish with white toasted sesame seeds and fresh green parsley flakes.