Place the diced sweet potatoes in a microwave-safe bowl with about 2 tablespoons of water. Cover with a damp paper towel and microwave on high for 3-4 minutes until partially softened. Drain any excess water and set aside.

Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes in a single layer and season with salt, pepper, garlic powder, and smoked paprika. Cook for 5-6 minutes, flipping halfway, until golden brown and cooked through to 165°F. Remove chicken to a plate.

In the same skillet over medium heat, add the diced red onion and pre-softened sweet potatoes. Sauté for 5-7 minutes, stirring occasionally, until the potatoes are lightly browned, tender, and the onions are soft and caramelized.

Return the chicken to the skillet along with any accumulated juices. If using black beans or corn, add them now and stir to combine.

Pour the BBQ sauce over the chicken and vegetables. Toss everything together until well-coated and cook for about 2 minutes until the sauce is bubbly and slightly caramelized.

Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid and remove from heat. Let sit for 1 minute until the cheese is completely melted.

Garnish with fresh cilantro and sliced jalapeños. Serve directly from the skillet.