For the Honey Harissa Chicken:

1. In a large mixing bowl, whisk together the cumin, salt, pepper, honey, harissa, and olive oil.
2. Add in the cubed chicken and toss to coat. Allow to marinate at room temperature for at least 30 minutes or in the fridge for up to 8 hours.

For the Roasted Sweet Potatoes

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Add the cubed sweet potatoes to the tray and drizzle with the oil. Sprinkle over the chili powder, salt, and pepper and toss with your hands to evenly coat.
3. Bake for 15 minutes, tossing the potatoes once or twice, or until they are beginning to soften and caramelize in spots.
4. Push all the potatoes to one side of the tray and add the honey harissa chicken, along with any residual marinade, to the other side of the tray. Bake for another 15 minutes or until the chicken is cooked through and both the chicken and potatoes are caramelized in spots.
5. Transfer the potatoes to one bowl and the chicken to another (or transfer to airtight containers for later use). Set aside until you are ready to build the bowls.

For the Crazy Feta Sauce:

1. While the chicken and potatoes are roasting, heat a small skillet over medium heat and add a drizzle of olive oil.
2. Add the shallot, jalapeno, and garlic and cook for a few minutes until softened. Remove from the heat and allow to cool.
3. To a food processor, add the feta, the shallot/jalapeno mixture, and olive oil. Pulse a few times to begin to incorporate the ingredients. Scrape down the sides and then run the machine again until the mixture is creamed together and fluffy. Add more olive oil, as needed, to achieve your desired consistency. I like it to be thick and fluffy, but the Cava version has more olive oil in it to make it more like a sauce. Season, to taste, with salt and pepper.
4. Transfer to a serving dish or an airtight container.

For the Lemon Tahini Dressing:

1. Wipe out the food processor used for the crazy feta sauce.
2. Add the lemon juice and zest, honey, parsley, garlic clove, tahini, and olive oil.
3. Run the machine until the mixture is creamy and smooth. Add a few tablespoons of water at a time to thin the dressing to your desired consistency.
4. Season, to taste, with salt and pepper.
5. Transfer to a serving dish or an airtight container.

For the Onion-Tomato-Cucumber Salad: 

1. In a large mixing bowl, combine the red onion, tomatoes, and cucumber and toss to combine.
2. Add the vinegar, olive oil, and salt and pepper and toss to combine. Adjust the seasoning, as necessary.
3. This gets better as it sits. Transfer to an airtight container or serving dish.

To Build the Bowls:

1. This portion of the recipe is completely customizable, similar to ordering at Cava. This is how I like to build my bowl.
2. First, I layer in a couple handfuls of mixed baby greens and some cooked and cooled black lentils.
3. Then I top with some of the honey harissa chicken, roasted sweet potatoes, the onion-tomato-cucumber salad, some kalamata olives, a couple dollops of the crazy feta sauce and some tzatziki, a drizzle of the lemon tahini dressing, and garnish with some fresh parsley and a lemon wedge.
4. If possible, I love when the chicken and potatoes are still warm and everything else is room temperature.