Line a large baking sheet with parchment paper.

Place the sweet potatoes on the prepared baking sheet.

Add 2 teaspoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Toss until evenly coated.

Roast for 25 to 30 minutes, turning halfway through, until the sweet potatoes are tender and lightly browned around the edges.

While the sweet potatoes roast, heat 1 teaspoon olive oil in a large skillet over medium-high heat.

Add the chicken, ½ teaspoon garlic powder, onion powder, thyme, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

Cook for 7 to 9 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.

In a small bowl, combine the maple syrup, Dijon mustard, apple cider vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper using a wire whisk.

Divide the baby spinach evenly among 4 bowls.

Add the roasted sweet potatoes and cooked chicken to each bowl.

Top each bowl with dried cranberries and chopped walnuts.

Drizzle the maple Dijon dressing over the bowls just before serving.