Preheat your oven to 400°F (204°C).

In a large mixing bowl, combine cauliflower florets, sweet potatoes (diced into 1-inch cubes with skin on), and sliced red onions. Drizzle with 2 tablespoons of olive oil and season generously with salt and black pepper. Toss until well-coated and spread in a single layer on your baking sheet.

Roast the vegetables in the preheated oven for 10 minutes.

While vegetables roast, cut chicken into bite-sized pieces and combine with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and remaining 1 tablespoon olive oil in a separate bowl. Mix until chicken is well-coated.

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

In a small bowl, whisk together buffalo sauce and honey.

When chicken and vegetables are done roasting, drizzle the buffalo-honey sauce over everything and toss gently to coat. For extra crispiness, broil for 2 minutes.

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

Serve in bowls, topping each with coleslaw, chopped green onions, and crumbled feta cheese.