Preheat your oven to 425°F (218°C).

Peel (optional) and dice the sweet potatoes into bite-sized cubes.

Place sweet potatoes on a baking sheet lined with parchment or foil.

Drizzle with olive oil, sprinkle with BBQ rub and salt to taste. Toss until evenly coated.

Bake for 25-35 minutes, tossing once halfway, until the edges are golden and the potatoes are crispy.

While the sweet potatoes roast, cut the chicken breast into bite-sized pieces or strips.

Toss with olive oil and your favorite seasonings (recommended: garlic powder and everything seasoning).

Place chicken in a single layer in your air fryer basket.

Air fry at 400°F (204°C) for 17–20 minutes, flipping halfway through, until the chicken is cooked through and golden.

Divide the roasted sweet potatoes and cooked chicken among bowls.

Top each serving with about ¼ cup part-skim ricotta cheese.

Sprinkle each bowl with crushed pecans.

Drizzle hot honey (or regular honey) over the top (about 1 tablespoon per bowl, to taste).

Serve immediately and enjoy while warm!