Preheat the oven to 220°C (425°F). Line the baking sheet with parchment paper and set aside.

Place the chicken breast pieces on one half of the baking sheet, leaving a 2.5cm gap between each piece. Drizzle with 1 tbsp olive oil and sprinkle with oregano, paprika, salt, and pepper. Toss to coat evenly.

In a separate bowl, toss the sweet potatoes, red bell pepper, red onion, garlic, cherry tomatoes, snow peas, and remaining 1 tbsp olive oil. Spread the vegetables out on the other half of the baking sheet, leaving a 2.5cm gap between each piece.

Drizzle the chicken and vegetables with the chicken broth, making sure not to overflow the baking sheet. Tuck any stray vegetables under the other pieces to prevent burning.

Roast in the preheated oven for 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the baking sheet from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making the dish even more delicious.

Using two forks, break the chicken into bite-sized pieces and return them to the baking sheet with the vegetables. Toss everything together to combine.

Serve hot, garnished with fresh herbs if desired.