Adobo Spiced Chicken and Roasted Veggie Bowl

1. Preheat oven to 425°F (220°C).
2. Cube one sweet potato and half a poblano pepper. Drizzle them with about 1 tablespoon of olive oil and season lightly with salt and 0.5 teaspoon of cumin. Spread on a baking sheet and roast for about 35 minutes, flipping halfway through, until cooked through and slightly crisp.
3. While vegetables are roasting, season the chicken (breast or thigh) with adobo seasoning, salt, and pepper. 
4. Heat a cast iron skillet over medium-high heat. Pan sear the chicken until golden brown on each side, about 3 minutes per side. Reduce heat to low, cover the skillet, and continue cooking for another 5 minutes until the chicken is fully cooked through.
5. Remove chicken from skillet and let it rest on a cutting board for 5 minutes before slicing.
6. To assemble the bowl, combine the sliced adobo chicken, roasted sweet potato and poblano pepper, wilted spinach (no instructions given for wilting, assume a quick sauté or steaming), half an avocado, quick pickled red onions, cilantro, and a squeeze of fresh lime juice.