In a bowl, whisk together Dijon mustard, maple syrup, ½ tsp salt and ½ tsp pepper. Add chicken thighs to dijon marinade and put in the refrigerator while you work on the next steps.
Dice up the sweet potatoes and drizzle with 2 tbsp of the olive oil, add the garlic powder and season with salt and pepper. Stir to make sure all the potatoes are coated. Bake in the oven on the top rack at 400 degrees for 20-30 minutes or in the air fryer at 375 degrees for 15 minutes.
While potatoes are cooking, cook rice or quinoa according to package instructions. Then heat the remaining 2 tbsp of olive oil in a large skillet to cook the chicken thighs about 5 minutes on each side.
Prepare your bowl with some cooked sweet potatoes, quinoa/rice and a sliced chicken thigh. Optional: whisk up a little more dijon mustard and maple syrup and drizzle over the top of your bowl with some fresh parsley for garnish and extra flavor.
