Preheat your oven to 400°F (204°C). Prepare your baking sheet by lining it with parchment paper for easy cleanup.

In a large mixing bowl, combine the cauliflower florets, diced sweet potatoes, and sliced red onion. Drizzle with olive oil, and sprinkle with salt and black pepper, tossing until coated. Spread this mixture across the prepared baking sheet and roast for 10 minutes.

In a separate bowl, mix chicken pieces with paprika, onion powder, garlic powder, olive oil, and panko breadcrumbs, ensuring each piece is coated.

After 10 minutes, add the seasoned chicken over the roasted vegetables and roast for another 20 minutes, or until the chicken reaches 165°F (74°C).

Remove from oven and drizzle buffalo sauce mixed with honey over both chicken and veggies. Toss gently, then return to the oven for another 5 minutes.

Prepare the coleslaw by mixing Greek yogurt, mayonnaise, fresh dill, and vinegar in a bowl. Fold in the coleslaw mix.

Serve the dish topped with coleslaw, sliced green onions, and crumbled feta cheese.