Line a large baking sheet with parchment paper.

Place the cubed sweet potatoes in a large bowl.

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

Spread the sweet potatoes in a single layer on the prepared baking sheet.

Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.

Season the chicken with ½ teaspoon garlic powder, onion powder, ½ teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F.

Transfer the chicken to a plate.

Add the mushrooms and sliced onion to the same skillet. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are browned and the onion is tender.

Add the minced garlic and cook for 30 seconds.

Pour in the chicken broth and Worcestershire sauce.

Simmer for 2 to 3 minutes, scraping the browned bits from the bottom of the skillet.

Return the cooked chicken to the skillet.

In a small bowl, stir together the Greek yogurt, Dijon mustard, ½ teaspoon dried thyme, and ¼ teaspoon garlic powder until smooth.

Remove the skillet from the heat.

Stir the Greek yogurt mixture into the chicken and mushrooms until everything is evenly coated with the creamy sauce.

Divide the fresh baby spinach and roasted sweet potatoes evenly among 4 bowls.

Top each bowl with the creamy mushroom chicken.

Sprinkle with chopped fresh parsley and serve.