Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss sweet potatoes with half the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Roast for 25 minutes until tender.
Meanwhile, season chicken breasts with cumin, salt, and pepper. Heat a grill pan over medium heat, brush with remaining oil, and cook chicken for 6-7 minutes per side until cooked through.
Let chicken rest for 5 minutes, then slice.
Assemble bowls with greens, roasted sweet potatoes, sliced chicken, avocado, feta, and pumpkin seeds.
Drizzle with balsamic vinaigrette and serve warm.