Start this recipe by marinating the chicken if you have time but it is not necessary. Mix together the olive oil, garlic, smoked paprika and honey in a bowl and season with salt and pepper. Add the chicken breasts and coat completely in the marinade. Cover and allow to marinate for an hour or two. Meanwhile, place the sweet potato cubes and sliced peppers into a large baking dish and drizzle over a little olive oil. Season well with salt and pepper and bake in the oven at 200`c for 20 minutes, or until the sweet potatoes are cooked. Remove them from the oven and allow to cool completely. To cook the marinated chicken, place the 2 chicken breast on a baking tray and drizzle over any juices. Bake in the oven for 20 minute, turning over once to cook the opposite side during the cooking time or panfry in a griddle pan. Meanwhile, prepare the dressing by mixing together the chopped mint, garlic, yogurt and 2 tablespoons of water. Place the salad leaves in a large bowl and add the cooked potatoes and peppers, along with the chickpeas, cucumber and yogurt dressing. Mix together well and serve into 2 large deep serving plates. When the chicken pieces are cooked, immediately arrange them on top of the salad and serve.