1. Preheat the oven to 425 degrees, while the oven is preheating, marinate your chicken in ½ tablespoon olive oil, oregano, garlic powder, salt and pepper to taste, set aside.
2. Cube the yams into 2 inch cubes, line a baking tray with parchment paper and roast in the oven for 25-30 minutes. Add your marinated chicken to the baking tray and continue cooking for another 15-20 minutes, until chicken is fully cooked.
3. While the yams and chicken are roasting, in a small dish whisk together ½ tablespoon olive oil, apple cider vinegar, fresh dill, salt and pepper. Dress your shredded lettuce and cucumbers with the homemade greek dressing.
4. Assemble your bowl layering on the roasted yams, chicken, hummus, pickled red onions and fresh lemon juice. Enjoy!