Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into uniform cubes and toss them in olive oil on a baking sheet. Season with salt and pepper, spread in a single layer, and roast for 25-30 minutes until golden and tender.

Bring a large pot of water to a boil. Add chicken breasts and reduce heat to a simmer, cooking for 15-20 minutes until fully cooked. Shred with two forks after cooling slightly.

In a mixing bowl, combine shredded chicken with BBQ sauce, adjusting the amount based on your preference. Let sit for a few minutes.

In a small saucepan over medium heat, warm black beans for about 5-7 minutes. Combine warmed black beans, corn, and diced red onion in a separate bowl.

Assemble the bowls starting with roasted sweet potatoes, followed by BBQ chicken mixture, then bean and corn mix. Top with avocado, cilantro, and any additional toppings.