Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a parchment-lined baking sheet. Drizzle with 1 tbsp (15ml) olive oil and half the salt and pepper. Toss to coat and spread into a single layer. Roast for 20-25 minutes, flipping halfway, until the edges are dark and caramelized.

Heat a dry cast-iron skillet over medium-high heat until lightly smoking. Add the corn kernels in an even layer. Let them sit undisturbed for 2-3 minutes until blistered and charred. Toss for 1 more minute, then remove from the pan and wipe the skillet clean.

Toss the diced chicken with the remaining 1 tbsp (15ml) olive oil, smoked paprika, garlic powder, and remaining salt and pepper. Add to the heated skillet over medium-high heat. Sear for 4-5 minutes undisturbed to build a crust, flip, and cook 3-4 more minutes until cooked through. Reduce heat, pour in the barbecue sauce, and bubble for 1-2 minutes until glossy and sticky.

In a shallow white ceramic bowl, arrange a base of caramelized sweet potatoes and black beans. Spoon the glossy BBQ chicken into the center. Add the charred corn and fanned avocado slices. Garnish generously with chopped red onion and fresh cilantro. Serve immediately.