Preheat oven to 400.

Place chicken on a foil lined baking sheet and season with salt, pepper, garlic powder and onion powder. Drizzle with olive oil if desired.

Place cut sweet potatoes on a separate baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to get them well coated and spread in an even layer.

Roast chicken and sweet potatoes in the oven for 45 minutes or until chicken is cooked through. Remove and slice.

Meanwhile, make the vinaigrette. Fry bacon in a large skillet over medium heat until cooked through and crispy, about 10 minutes, turning once or twice to get the pieces evenly cooked.

Remove bacon to a paper towel and set aside. Once cooled, crumble or chop the bacon. Drain all but 2 tablespoons of the bacon grease from the skillet.

Add shallot and garlic to the skillet and cook in bacon grease for 2-3 minutes.

Add honey and remaining vinaigrette ingredients and stir to combine. Reduce heat to low and keep warm until ready to serve.

To assemble the salads, divide spinach among plates and top with sliced chicken and roasted sweet potatoes. Drizzle with vinaigrette and top with reserved crumbled bacon. Serve warm.