Preheat oven to 400°F, scrub sweet potatoes until clean, pat dry, then rub skins with olive oil. Place evenly on a baking sheet.

Roast sweet potatoes for about 45 minutes, or until flesh is tender when pierced with a fork, and skins become slightly crisp and golden brown.

Heat oil in a skillet over medium heat, add onion and garlic, cook until translucent and fragrant, stirring occasionally for about 2–3 minutes.

Stir in cooked chicken; season with salt, pepper, and smoked paprika, then cook, stirring well, until just heated through, about 3 minutes.

Add bell peppers and zucchini to the skillet, sauté until bright in color and tender-crisp, stirring occasionally for about 4 minutes over medium-high heat.

Stir in baby spinach and cook just until wilted, about 1–2 minutes, keeping the mix vibrant and slightly juicy, then remove from heat.

Carefully slice each sweet potato lengthwise, fluff inner flesh with a fork, then generously spoon chicken-veggie mixture into cavities, pressing gently to compact.

Sprinkle chopped parsley over stuffed potatoes and serve warm, optionally drizzle a little olive oil for richness.