Preheat the oven to 400°F (200°C). Toss the sweet potatoes, carrots, and peas with olive oil, garlic powder, paprika, and salt. Spread them on a baking sheet.

Roast the vegetables in the oven for 25 minutes or until tender.

In a large mixing bowl, combine the cooked chicken, chickpeas, brown rice, and quinoa.

Once the vegetables are done, add them to the bowl and mix well.

Serve the mixture warm, topped with a dollop of Greek yogurt.