Grilled Chicken, Crispy Sweet Potato Fries & Fresh Avocado Salsa

Cut the sweet potatoes into uniform fries. Toss thoroughly with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them out in a single layer on a parchment-lined baking sheet (do not overcrowd) and roast until crisp and golden brown on the edges.

In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cumin, salt, and pepper with a splash of olive oil to form a paste. Coat the chicken breasts evenly. Grill over medium-high heat until the internal temperature reaches $74^\circ\text{C}$ ($165^\circ\text{F}$). Let the chicken rest for 5 minutes before slicing.

Dice the remaining avocado, cherry tomatoes, and red onion into uniform chunks. Gently toss in a bowl with fresh lemon juice, finely chopped parsley, and a pinch of salt. The acidity keeps the avocado bright and green.

In a small food processor or blender, combine 1 avocado, Greek yogurt, minced garlic, lemon juice, chopped parsley, and a pinch of salt. Process until completely smooth and velvety.