Preheat oven to 425 degrees F. On a rimmed baking sheet, toss sweet potato cubes with 2 tablespoons olive oil, smoked paprika, and 1/2 teaspoon salt. Spread in a single layer and roast for 25-30 minutes, flipping once, until caramelized at the edges and tender when pierced with a fork.

While potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat chicken thighs dry and season with remaining 1/4 teaspoon salt. Add to the hot skillet in a single layer and cook undisturbed for 4-5 minutes until golden brown on the bottom.

Flip chicken pieces, reduce heat to medium, and cook 3 minutes more. Pour in 1/2 cup BBQ sauce, stir to coat, and simmer 2-3 minutes until chicken is cooked through (165 degrees F internal) and sauce is thick and glossy.

In a small bowl, toss shredded cabbage with apple cider vinegar and a pinch of salt. Let sit at room temperature while chicken finishes cooking - the vinegar will slightly pickle the cabbage, giving it a bright crunch.

Divide roasted sweet potatoes among four bowls. Top with BBQ chicken, a scoop of tangy slaw, and sliced avocado. Drizzle with extra BBQ sauce if desired and sprinkle with fresh cilantro. Serve immediately while everything is warm.