Prepare Jasmine rice according to package instructions, set aside.

Using a skillet or wok over medium heat add a tbsp of olive oil. When oil is hot add sweet potatoes and parsnips. Cooking until potatoes and parsnips are fork tender, about 15 minutes. Add green onion and stir-fry for 5 more minutes. Transfer into a bowl and set aside.

Add a single tbsp of sesame seed oil to the hot skillet or wok then add the collard greens, stir-fry until greens are bright and tender, about 10 minutes.

Add chopped chicken to the collard greens and continue to stir-fry to bring the chicken temperature up. Add a tbsp of reduced sodium soy sauce or Bragg's Liquid Aminos.

Little by little add the Jasmine rice a cupful at a time until rice in well incorporated. Now add the rest of the vegetables and toss with additional soy sauce to taste.

Serve with sweet chili sauce.