Preheat your oven to 400°F (204°C).

In a large mixing bowl, add cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle about 2 tablespoons of olive oil over the veggies, then season generously with salt and black pepper. Toss everything together until well-coated, and spread the mixture evenly on a baking sheet. Roast in the preheated oven for 10 minutes.

Combine your chicken breast (or thighs) with paprika, garlic powder, onion powder, panko breadcrumbs, salt, and black pepper in a separate bowl. Drizzle with another tablespoon of olive oil. Ensure the chicken is well-coated with your spice blend.

After the initial 10 minutes, add the seasoned chicken on top of the roasted vegetables, spreading it out evenly. Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Whisk together the mild buffalo sauce and honey in a small bowl. Drizzle this sauce mixture evenly over the chicken and veggies after they have finished roasting. Toss everything gently to coat.

Prepare the coleslaw by mixing Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Stir in the coleslaw mix until well-coated.

Serve generous portions in bowls, topping each with a helping of creamy coleslaw, freshly chopped green onions, and a sprinkle of feta cheese.