Wash and cube the sweet potatoes into uniform 1/2-inch pieces so they cook evenly. Slice the red onion, drain corn if using canned, and shred or chop the cooked chicken.

Mix the salt, black pepper, and smoked paprika in a small bowl.

Method 1 (Pan-sear + Finish in Skillet): Heat 1 tablespoon olive oil in your oven-safe skillet over medium-high heat. Add sweet potato cubes in a single layer and let them brown for 4–5 minutes, stirring occasionally until edges caramelize. Reduce heat to medium, cover loosely, and cook another 6–8 minutes until fork-tender.

Method 2 (Oven-roast): Toss sweet potato cubes with 1–2 tablespoons olive oil, 1/2 teaspoon salt, and half the smoked paprika. Spread on a baking tray and roast at 425°F (220°C) for 20–25 minutes, turning once, until tender and golden.

In the same skillet, add the red onion and cook over medium heat for 3–4 minutes until softened and translucent. Add the corn and cook another 2 minutes. Stir in the remaining smoked paprika and a pinch of black pepper.

Add the cooked chicken to the skillet and drizzle the BBQ sauce evenly over everything. Gently toss to coat so the potatoes and veggies mingle with the sauce. Cook 3–5 minutes until heated through and fragrant.

Sprinkle shredded cheddar evenly over the skillet. If using an oven-safe pan, place under the broiler for 1–3 minutes until cheese melts and bubbles. If not, cover with a lid until the cheese melts, or place the skillet in a preheated 375°F oven for 5–7 minutes.

Garnish with sliced green onions for a fresh touch and a sprinkle of extra smoked paprika if desired.

Scoop portions into bowls or serve family-style right from the skillet. Add a squeeze of lime or a dollop of sour cream for brightness.