Preheat your oven to 400°F (200°C). Cube sweet potatoes and Brussels sprouts, toss with olive oil, salt, pepper, and optional seasonings. Spread on a baking sheet and roast for 15 minutes, then stir and roast for another 10–15 minutes until tender.

In a medium saucepan, bring water to a boil, add rice, and cook according to package instructions (20–25 minutes). Fluff with a fork when done and set aside.

In a small bowl, whisk together maple syrup and Dijon mustard for the glaze. Season chicken with salt and pepper, letting it rest for 5 minutes.

Heat olive oil in a skillet, cook chicken for 5–6 minutes on each side until golden brown, brushing with glaze during the last 2 minutes. Let rest for 5 minutes before slicing.

Prepare the drizzle by stirring together remaining maple syrup and Dijon mustard in a separate bowl.

To assemble, divide rice among bowls, top with roasted vegetables and sliced chicken, drizzle with finishing sauce, and add optional toppings. Serve warm.