Pat the chicken dry and season it with ½ teaspoon salt, black pepper, smoked paprika, cumin, oregano, coriander, and red pepper flakes. Toss well so the seasoning coats every piece.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, turning occasionally, until browned and cooked through. Transfer the chicken to a plate.
Add the diced sweet potatoes and minced garlic to the same skillet. Pour in the chicken broth, scrape up any flavorful browned bits from the bottom, and cover the skillet.
Cook the sweet potatoes for 8–10 minutes, stirring once or twice, until they are tender but still hold their shape. If the pan becomes dry before the potatoes are tender, add a splash more broth.
Add the asparagus and cook uncovered for 4–5 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender.
Return the cooked chicken to the skillet and toss everything together. Cook for another 1–2 minutes so the flavors can meld, then stir in the lemon juice and remaining salt to taste.
Remove from the heat and finish with fresh parsley and crumbled feta. Serve warm with lemon wedges and spoon any flavorful pan juices over each portion.
