Step 1: Prepare and Roast the Sweet Potatoes

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sweet potato cubes, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and spices.
3. Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. It is crucial not to overcrowd the pan. If necessary, use two baking sheets. Crowding will cause the potatoes to steam instead of roast, and you won’t get those desirable crispy edges.
4. Roast for 25-35 minutes, flipping them halfway through, until they are tender on the inside and caramelized and slightly crispy on the outside.

Step 2: Cook the BBQ Chicken

1. While the potatoes are roasting, you can cook the chicken. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Pat the chicken thighs dry and season them generously on both sides with the salt, pepper, smoked paprika, chili powder, and cumin.
3. Add a tablespoon of olive oil to the pot. Sear the chicken thighs for 2-3 minutes per side, until a golden-brown crust forms. You may need to do this in two batches to avoid overcrowding the pot. This searing step builds a massive amount of flavor.
4. Remove the chicken and set it aside. Add the sliced onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the 1/2 cup of chicken broth or water to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Those bits are pure flavor!
6. Return the seared chicken to the pot. Pour the 1.5 cups of BBQ sauce over the top. Stir everything to combine, bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, or until the chicken is cooked through and incredibly tender.

Step 3: Make the Tangy Coleslaw

1. While the chicken is simmering and the potatoes are roasting, prepare the slaw. This can be done in the same bowl you used for the potatoes to save on dishes.
2. In the bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, celery seeds, salt, and pepper until smooth.
3. Add the bagged coleslaw mix to the dressing and toss until everything is well-coated. For the best flavor, cover and refrigerate the slaw for at least 15-20 minutes to allow the flavors to meld and the cabbage to soften slightly.

Step 4: Shred the Chicken and Assemble the Bowls

1. Once the chicken is tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat. It should fall apart with very little effort.
2. Return the shredded chicken to the pot with the BBQ sauce and onions. Stir everything together until the chicken is fully coated in the delicious, rich sauce. Let it simmer for another 2-3 minutes to absorb all the flavor.
3. Now, it’s time to build your masterpiece. Divide the roasted sweet potatoes among 6 bowls. Top with a generous scoop of the saucy BBQ chicken. Add a helping of the crunchy, tangy coleslaw to the side of each bowl.
4. Finish with a drizzle of ranch dressing and a sprinkle of fresh cilantro or green onions. Serve immediately and enjoy!