Divide the cooked sweet potatoes, beans, chicken, mango, green onions and avocados evenly between four bowls or jars.
Mix the lime juice, vinegar, soy sauce, honey, garlic, cumin and salt together in a jar or bowl. Whisk in the olive oil or shake to combine. Divide over the bowls as desired.
Store leftover dressing in the fridge for up to two weeks. If storing your power bowls, add the mango and avocado just upon serving.
Notes
Note 1: To roast your sweet potatoes in advance, rinse and scrub then poke a few holes in the skin with a fork. Place the potatoes on a roasting pan and bake at 400 until soft--about 45 minutes. You can also use an air fryer to cook them. Let them cool then scrape out the flesh and cube or mash. Note 2: Rotisserie chicken is not recommended here just because of the additives in it but you can use whatever you choose. I have recipes for roasting or boiling chicken breasts to shred if you'd like to make your own. Note 3: The amount of salt in your dressing will need to be adjusted based on how salty your soy sauce is and what salt you use. Table salt is much more salty than large flake sea salt. I always test with fine sea salt. Add a bit, shake it up and see if it needs more.