Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, paprika, and garlic powder until evenly coated. Spread them out on the baking sheet in a single layer without crowding. Roast for 25 to 30 minutes, flipping halfway through, until tender and slightly caramelized with golden brown edges.

While sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Pat chicken breasts dry with paper towels and season both sides lightly with salt and pepper. Cook for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.

Slice or shred the chicken into bite-sized pieces, then toss it with warm BBQ sauce in a bowl until fully coated with a glossy appearance.

Divide the roasted sweet potatoes among bowls. Top with BBQ chicken and any optional toppings like avocado slices, corn, black beans, red onion, cilantro, cheese, or green onions. Drizzle with extra BBQ sauce if desired.

For meal prep: Let all components cool to room temperature, then store each one separately in airtight containers in the refrigerator for up to 4 days. Assemble fresh bowls throughout the week.