Preheat the oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for 25 minutes until the edges turn golden and the centers soften.

While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes per side until fully cooked through. Remove the chicken, let it rest for 5 minutes, then shred or chop it into bite-size pieces.

Return the chicken to the skillet and stir in the BBQ sauce. Cook over low heat for 2 to 3 minutes until the sauce coats the chicken evenly and warms through.

In the same skillet, add the corn kernels and cook for 3 to 4 minutes until heated and slightly charred in spots. Stir occasionally to prevent sticking.

Divide the roasted sweet potatoes among four bowls. Top each with the BBQ chicken, corn, and avocado slices. Serve right away.