Roast the sweet potatoes: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them out in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized around the edges.

Prepare the chicken: While the sweet potatoes roast, season the chicken breasts with smoked paprika, garlic powder, onion powder, salt, and pepper. Heat a grill pan or skillet over medium-high heat and lightly oil it. Cook the chicken for 5–6 minutes per side, or until fully cooked and golden brown.

Coat with BBQ sauce: Once the chicken is cooked, reduce heat to low and brush each piece generously with BBQ sauce mixed with a bit of honey for extra flavor. Allow the sauce to caramelize slightly on the pan for about 1–2 minutes per side. Slice the chicken into thin strips once cooled slightly.

Warm the beans and corn: In a small saucepan, combine black beans and corn. Heat over low for 3–4 minutes, stirring occasionally, until warmed through. You can also season them lightly with salt or a splash of lime juice for brightness.

Assemble the bowls: Divide the roasted sweet potatoes among four bowls as the base. Add a scoop of the warm bean and corn mixture, followed by the sliced BBQ chicken. Sprinkle cheese on top if desired, then garnish with green onions and cilantro.

Add finishing touches: Drizzle a little extra BBQ sauce over the top and serve each bowl with lime wedges on the side for a zesty squeeze right before eating.