Place the cubed sweet potatoes and carrots on a large baking sheet. Drizzle with olive oil and season with cinnamon, crushed rosemary, salt, and pepper. Give everything a good mix.

Bake in the oven for 30-35 minutes or until the sweet potatoes and carrots are soft and turning golden.

Meanwhile, preheat a large pan to medium-high heat and add 1 tbsp of avocado oil.

Season the chicken with salt and pepper on both sides. Once the pan is hot, add the chicken.

Cook for about 5-7 minutes per side.

In a small bowl, mix the maple syrup, dijon mustard, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper.

Just before the chicken has finished cooking, pour the sauce into the pan with the chicken and turn the heat down to medium-low. Let this simmer for about 5 minutes to thicken the sauce. Turn the chicken occasionally to ensure it's fully coated in the sauce.

Once the chicken has fully cooked and the sauce has thickened, remove the pan from the heat and set aside.

To make the whipped goat cheese, add all the ingredients to a food processor and blend them on high for about a minute or two until smooth and creamy. Taste and add more honey or lemon juice as necessary.

Finally, it's time to assemble. In each bowl, add a couple of scoops of whipped goat cheese, spread evenly at the bottom of one side of the dish. Place a few scoops of the sweet potatoes and carrots directly on top of the goat cheese. Then add 1-2 pieces of chicken and an extra drizzle of that delicious maple mustard sauce. Enjoy!