Chicken Shawarma and Sweet Potato Fry Bowls

In a large zip-top bag, combine the chicken, honey, paprika, cumin, three-fourths of the salt, half of the pepper, two-thirds of the lemon juice, two-thirds of the garlic, a pinch of red pepper flakes, and one-third of the olive oil. Seal, toss to coat, and refrigerate 30 minutes to 12 hours.

Preheat the oven to 425°F. Rinse quinoa, then cook according to package directions; keep warm and fluff with a fork.

Toss the sweet potato matchsticks with half of the remaining olive oil, a generous pinch of salt, and pepper. Spread on a sheet pan and roast 15–20 minutes, flip, then roast 15–20 minutes more until browned and tender.

On a separate pan, toss asparagus with the remaining olive oil, salt, and pepper. Roast 10–15 minutes until crisp-tender.

Drain excess marinade and spread chicken in a single layer on a sheet pan. Roast 15–20 minutes, stirring once, until cooked through and lightly browned.

Stir together Greek yogurt, tahini, remaining garlic, and remaining lemon juice; finely chop the mint and fold in. Season to taste with salt and pepper.

Assemble bowls: add quinoa, then top with chicken, sweet potatoes, asparagus, olives, sun-dried tomatoes, goat cheese, cucumber, and a generous spoonful of the tahini yogurt sauce.