Begin by peeling and cutting the sweet potatoes into evenly sized cubes, ensuring they cook uniformly. Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is shimmering, add the sweet potatoes and sauté for about 8-10 minutes, or until they are fork-tender and lightly caramelized.

Add the sliced red onion and frozen corn to the skillet with the sweet potatoes. Cook for an additional 4-5 minutes, stirring occasionally, until the onions become translucent and soften.

Next, stir in the cooked chicken pieces and pour in your chosen BBQ sauce. Make sure to coat everything evenly. Continue to cook on medium heat for about 3-4 minutes, until everything is heated through and the sauce starts bubbling gently.

Once fully assembled, sprinkle the cheddar cheese generously over the mixture. Cover the skillet with a lid and lower the heat to medium-low, allowing the cheese to melt for about 2-3 minutes.

Remove the lid and give the skillet a gentle stir to blend in the melted cheese. Taste and adjust seasoning with salt and black pepper as needed. Serve warm, garnished with chopped green onions.