Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, onion powder, salt, and pepper, then spread them evenly on the prepared baking sheet.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until tender and golden brown.
While the sweet potatoes are roasting, heat olive oil in a cooking pot over medium heat, add diced chicken breast, and season with salt and pepper. Cook for 5-7 minutes until the chicken is cooked through.
Stir in the black beans and corn with the cooked chicken and heat until warmed through, about 2-3 minutes.
Once the sweet potatoes are done, remove them from the oven and set aside.
To assemble the bowls, divide the chicken, black bean, and corn mixture evenly among four bowls, and top each with a portion of sweet potatoes and diced avocado.
Garnish with fresh cilantro if desired, and serve immediately or store in the refrigerator for meal prep.