For the Chicken:

• 1 ½ pounds boneless skinless chicken breasts
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper (optional)
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Bowls:

• 1 large sweet potato, diced (about 4 cups)
• 1 tablespoon olive oil
• 4 cups thinly shredded red cabbage
• 4 cups thinly sliced lacinato kale (ribs removed)
• ½ cup chopped cilantro
• 1 cup cooked wild rice

For the Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• Pinch of cayenne pepper
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• Smoked almonds for topping (optional)