Bake the Sweet Potato Fries:

Toss sweet potato wedges with olive oil, smoked paprika, salt, and pepper.

Spread on a baking sheet and bake at 425°F (220°C) for 25 minutes, flipping halfway for even crispiness.

Cook the Chicken:

Season chicken slices with paprika, garlic powder, cumin, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Cook chicken 6–8 minutes until golden and cooked through.

Prepare the Tomato-Avocado Salsa:

Combine cherry tomatoes, diced avocado, red onion, lime juice, chopped cilantro, and salt in a bowl.

Make the Creamy Avocado Dip: