Warm Roasted Sweet Potato and Pomegranate Salad with Chicken

1. Preheat your oven to 400°F (200°C).
2. Dice the sweet potatoes and toss them with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of chili powder. Roast in the oven for 30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, prepare your protein. Season the chicken thighs with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of garlic powder, and 0.5 teaspoon of chili powder. Cook the chicken using your preferred method (e.g., pan-fry, grill) until fully cooked through.
4. To assemble the salad, start with a base of arugula. Add the warm roasted sweet potatoes and the cooked chicken.
5. Sprinkle with pomegranate seeds and feta cheese.
6. For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 0.25 teaspoon of salt, and 0.1 teaspoon of black pepper. Drizzle the dressing over the salad just before serving.