Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, and sea salt on a rimmed baking sheet. Roast for 22 to 25 minutes, flipping halfway through, until edges are caramelized and centers are fork-tender.

Mix Hot Honey Glaze: In a small bowl, whisk together pure honey, hot sauce, apple cider vinegar, crushed red pepper flakes, and a pinch of salt until smooth and glossy.

Crisp the Chicken: Pat chicken cubes dry with paper towels. Season with salt, pepper, and garlic powder, then toss thoroughly with cornstarch until evenly coated. Heat 2 tablespoons oil in a wide 12-inch skillet over medium-high heat. Add chicken cubes in a single layer. Sear undisturbed for 3 to 4 minutes until golden and crispy, flip, and cook for 3 minutes more until cooked through.

Glaze the Chicken: Pour the hot honey sauce directly into the sizzling skillet with the chicken. Toss continuously for 60 seconds as the glaze bubbles and reduces into a sticky, glossy lacquer coating every crispy bite. Remove from heat immediately.

Whisk Garlic Lime Crema: In a small ramekin, whisk plain Greek yogurt with grated garlic, fresh lime juice, a splash of water to thin, and a pinch of salt until smooth and drizzly.

Assemble Bowls & Serve: Divide warm cooked quinoa and fresh baby greens between four wide bowls. Arrange the sticky hot honey chicken, caramelized roasted sweet potatoes, and fresh avocado slices on top. Drizzle generously with garlic lime crema, sprinkle with chopped cilantro and pepitas, and serve with fresh lime wedges.