1. Preheat the oven to 400°F. Toss the sweet potato cubes with olive oil, salt, and cumin, then spread them on a baking sheet and roast for 25 to 30 minutes until tender and lightly crisp.

2. In a bowl, combine the chicken pieces with garlic powder, paprika, smoked paprika, oregano, onion powder, salt, cayenne pepper, and olive oil until evenly coated.

3. Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and blackened on the edges.

4. In a separate pan, heat olive oil and sauté the diced onion until softened. Add the Brussels sprouts and cook until lightly browned.

5. Stir in the minced garlic and black beans, then season with salt and black pepper. Cook for another 2 to 3 minutes until heated through.

6. Mix the cooked brown rice with the chopped cilantro in a large bowl.

7. Blend the avocado, Greek yogurt, lemon juice, cilantro, and garlic powder until smooth and creamy.

8. Assemble the bowls by adding rice first, then the vegetable mix, roasted sweet potatoes, and blackened chicken. Drizzle the avocado cream on top before serving.