Preheat your oven to 400 degrees for the fries. Cook chicken in avocado oil and half the bottle of your BBQ sauce in your crock pot until shreddable (low for 3ish hours or high for 5ish hours).
Prepare your coleslaw (recipe on my Instagram feed), fries and toppings while your chicken cooks.
For the fries, wash and slice your sweet potato into desired fry size.
Spread fries out on a parchment lined baking sheet and drizzle with avocado oil and top with spices. Use your hands to coat evenly then spread them out on the sheet so that they are not touching.
Bake fries for 30-35 minutes, flipping halfway.
Once chicken is cooked, shred in your slow cooker and stir. Add in close to the rest of your BBQ sauce and set aside the rest to drizzle over your bowl. Stir together until the chicken is evenly coated.
Assemble your bowl and enjoy!
