Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into 1-inch cubes. Line a baking sheet with parchment paper and spread the cubed sweet potatoes on it. Drizzle with olive oil, then sprinkle with salt and black pepper.

Place the baking sheet with sweet potatoes in the oven and roast for 25-30 minutes, tossing halfway through the cooking time until tender and slightly caramelized.

While the sweet potatoes roast, season the chicken breasts or thighs in a mixing bowl with garlic powder, onion powder, salt, and pepper until well-coated.

Heat a skillet over medium-high heat with a drizzle of oil. Cook the seasoned chicken for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C).

Reduce heat to low and pour BBQ sauce over the cooked chicken. Simmer for about 5 minutes, turning occasionally to ensure it’s fully coated.

Assemble the bowl by layering roasted sweet potatoes at the base and topping with slices of BBQ chicken, allowing the sauce to drizzle over the sweet potatoes.

Add optional toppings such as sliced avocado, chopped green onions, fresh cilantro, and shredded cheese. Serve warm and enjoy.