1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. Toss sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.

3. Roast for 25–30 minutes, flipping halfway until crispy and tender.

4. Cook chicken in a skillet over medium heat for 6–8 minutes per side until fully cooked.

5. Shred or cube the chicken, then return to pan and mix with BBQ sauce over low heat for 3–5 minutes.

6. Prepare avocado crema by blending avocado, Greek yogurt, lime juice, garlic, and salt until smooth.

7. Cook rice according to package instructions and fluff with lime juice.

8. Warm black beans and corn in a saucepan or microwave.

9. Assemble bowls with rice, BBQ chicken, and roasted sweet potatoes.

10. Add beans, corn, tomatoes, and onion, then drizzle with avocado crema and top with cilantro.