Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Wash and peel the sweet potato, then slice it into uniform 1/2-inch thick wedges to ensure even cooking.
In a large bowl, toss the sweet potato wedges with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper until every piece is thoroughly coated.
Arrange the wedges in a single layer on the prepared baking sheet, ensuring they do not overlap so they can crisp up properly.
Bake for 25 to 30 minutes, flipping the fries halfway through the cooking time, until they are golden brown and tender.
While the fries are roasting, season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Prepare the dipping sauce by whisking together the Greek yogurt, lemon juice, and finely chopped fresh dill in a small ramekin.
Allow the chicken to rest for 5 minutes before slicing it into strips, then serve immediately alongside the hot sweet potato fries and the chilled yogurt dip.