Prepare the Sweet Potatoes – Line a large sheet pan with foil. Wash and dry the sweet potatoes, then wrap each one in foil. Place them on the sheet pan and transfer to the center rack of a cool oven.
Bake the Sweet Potatoes – Heat the oven to 375ºF (191ºC) and bake for 45 minutes. Flip and bake until they pierce easily in the center with a knife, about 15 to 30 minutes, depending on their size. You will start to smell the sweet aroma as they get closer to being fully cooked.
Cook the Chicken - Season both sides of the chicken breasts with salt, pepper, and paprika. Heat the olive oil in a large pan over medium-high heat. Once hot, add the chicken and cook for 6 minutes. Flip and reduce the heat to medium, and cook another 6 to 7 minutes, or until no longer pink and the internal temperature reaches 165°F (74ºC) on a meat thermometer. Transfer to a clean plate to allow to rest. Once slightly cooled, chop the chicken into ½ inch cubes.
Cook the Vegetables - Heat the same pan used to cook the chicken over medium heat. Add the shallots and garlic, stir, and cook until fragrant, 1 minute. Saute the bell peppers for 2 minutes. Saute the kale and spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste. Turn off heat and set aside.
Prepare the Potatoes for Stuffing - Unwrap the sweet potatoes. Make cuts ¾ of the way through the center to allow for stuffing. Use a fork to fluff the sweet potatoes so that they look mashed.
Stuff the Potatoes - Evenly divide the sauteed vegetables and add them to each sweet potato. Top with equal amounts of diced chicken. Drizzle the top with warmed barbecue sauce. Garnish with green onions and cilantro.
Notes
Storing: Store in an airtight container for up to 5 days.