Preheat your oven to 400°F (200°C). Drain and pat dry one can of chickpeas, then toss them in a mixing bowl with olive oil, salt, garlic powder, onion powder, herbs de Provence, and parmesan cheese. Spread them out evenly on a baking sheet and roast for 15 minutes, stirring halfway through, until they are golden and crispy.

While the chickpeas are roasting, chop two medium sweet potatoes into bite-sized pieces. In a mixing bowl, toss them with olive oil, salt, cinnamon, and cumin until well-coated. Place the seasoned sweet potatoes on a separate baking sheet and roast for 15-20 minutes, turning occasionally, until they are tender and starting to brown.

In a large bowl, combine one pound of ground chicken with ricotta cheese, one egg, panko breadcrumbs, chopped shallot, green onions, cilantro, dill, lemon zest, salt, and pepper. Mix gently until just combined, being careful not to overmix. Shape the mixture into meatballs or cylinders, roughly 2 tablespoons each, ready for cooking.

Heat a tablespoon of oil in a skillet over medium-high heat. Carefully add the shaped meatballs to the skillet, cooking them for 3-4 minutes per side until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C) for safety.

In a food processor, combine Greek yogurt, fresh basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper. Blend on high until the mixture is smooth and creamy, adjusting seasoning to your taste as needed.

To assemble your herby chicken meatball bowl, start with a hearty layer of kale at the base of each bowl. Top with generous portions of roasted sweet potatoes, crispy chickpeas, and the golden chicken meatballs you prepared earlier. Finally, drizzle the vibrant yogurt jalapeño dressing over the top.