1. Preheat oven to 400°F (200°C). Cook rice according to package directions.

2. Prep vegetables: Cube sweet potatoes into 1-inch chunks. Halve Brussels sprouts (quarter larger ones). Toss on large baking sheet with 2 tablespoons olive oil, salt, pepper, and optional cinnamon and rosemary. Spread in single layer.

3. Roast vegetables for 25-30 minutes, stirring once at 15-minute mark, until sweet potatoes are tender and Brussels sprouts are caramelized with crispy edges.

4. Make chicken glaze: In small bowl, whisk together 1/3 cup maple syrup and 1/4 cup Dijon mustard. Season chicken breasts well with salt and pepper.

5. Cook chicken: Heat 1 tablespoon olive oil in large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden brown and cooked through (165°F internal temp). In last 2 minutes, brush generously with maple-Dijon glaze on both sides.

6. Make drizzle sauce: In same bowl, whisk remaining 2 tablespoons maple syrup with 1 tablespoon Dijon mustard.

7. Rest and slice: Let chicken rest 5 minutes, then slice thinly against the grain.

8. Assemble bowls: Divide warm rice between bowls. Top with roasted vegetables and sliced chicken. Drizzle with maple-mustard sauce and sprinkle with pecans and cranberries if using.