Follow these steps to assemble your delicious BBQ Chicken & Sweet Potato Bowls:

1. Prepare and Roast the Sweet Potatoes:
   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
   • Wash, peel, and dice the sweet potatoes into consistent 1/2 to 3/4-inch cubes. Uniformity is key for even roasting.
   • In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the cubes are evenly coated.
   • Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause them to steam rather than roast and crisp; use two pans if necessary.
   • Roast for 25-35 minutes, flipping halfway through, until tender and caramelized with slightly crispy edges. Cooking time may vary based on cube size and oven specifics. They should be easily pierced with a fork.
2. Cook the Chicken: Choose your preferred method:
   • Oven Method: Place chicken breasts or thighs in a baking dish. Season lightly with salt and pepper (optional, as BBQ sauce adds flavour). Bake at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
   • Pan-Sear Method: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season chicken lightly. Sear chicken for 4-5 minutes per side until golden brown. Reduce heat, cover, and cook for another 8-12 minutes, or until cooked through (165°F/74°C).
   • Instant Pot Method: Add 1/2 cup chicken broth or water to the Instant Pot liner. Place chicken inside. Secure the lid, set the valve to sealing. Cook on high pressure for 8-12 minutes (depending on thickness; shorter time for thinner breasts, longer for thick breasts or thighs). Allow for a 5-10 minute natural pressure release, then quick release any remaining pressure.
   • Slow Cooker Method: Place chicken and 1/4 cup broth/water (optional, can rely on chicken juices) in the slow cooker. Cook on low for 3-4 hours or high for 1.5-2 hours, until tender and cooked through.
3. Shred or Dice the Chicken:
   • Once the chicken is cooked through and slightly cooled (enough to handle), transfer it to a cutting board or large bowl.
   • Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can dice it into cubes if you prefer that texture. A stand mixer with the paddle attachment can also shred chicken quickly on a low setting.
4. Combine Chicken and BBQ Sauce:
   • Return the shredded or diced chicken to the skillet (if pan-searing), a saucepan, or the Instant Pot (using the sauté function on low).
   • Pour 1 cup of your chosen BBQ sauce over the chicken. Stir well to coat evenly.
   • Heat gently over medium-low heat for 3-5 minutes, stirring occasionally, until the BBQ chicken is heated through and the sauce has thickened slightly, clinging nicely to the chicken. Add a splash more broth or water if it becomes too thick.
5. Prepare Toppings (While Potatoes Roast/Chicken Cooks):
   • Rinse and drain the black beans.
   • Thaw frozen corn or drain canned corn.
   • Thinly slice or dice the red onion.
   • Wash and chop the cilantro.
   • Dice or slice the avocado just before serving to prevent browning. Squeeze a little lime juice over it if preparing slightly ahead.
6. Assemble the Bowls:
   • Divide the roasted sweet potatoes among four bowls, creating a base layer.
   • Top the sweet potatoes generously with the warm BBQ chicken mixture.
   • Arrange your desired toppings over the chicken: sprinkle with black beans and corn, add sliced red onion, dollop or scatter avocado, and finish with fresh cilantro.
   • If using, add a sprinkle of shredded cheese, a dollop of sour cream or Greek yogurt, a drizzle of extra BBQ sauce or hot sauce.
   • Serve immediately with lime wedges on the side for squeezing.