Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the chicken dry with paper towels so the spices stick and the meat sears better.

Season the sweet potatoes: Toss the cubes with 1–1.5 tablespoons oil, smoked paprika, cinnamon (if using), salt, and pepper. Spread them in a single layer on the sheet pan. Give them space so they roast instead of steam.

Start the roast: Roast sweet potatoes for 12–15 minutes to get them going. This head start ensures they’re tender and caramelized by the time the chicken is done.

Season the chicken: In a bowl, mix the remaining oil with smoked paprika, garlic powder, onion powder, chili powder (if using), salt, and pepper. Rub it all over the chicken.

Add chicken to the pan: Pull the pan from the oven, push sweet potatoes to the sides, and place the chicken in the center. Brush about half the BBQ sauce over the chicken. Return the pan to the oven.

Roast to juicy perfection: Cook 10–15 minutes more, depending on thickness. Flip the chicken, brush with the remaining BBQ sauce, and continue roasting 5–8 minutes until the internal temperature reaches 165°F (74°C).

Finish with brightness: Drizzle apple cider vinegar or lemon juice over the chicken and sweet potatoes. This small step wakes up the sauce and balances the sweetness.

Rest and garnish: Let the chicken rest 5 minutes. Toss the sweet potatoes so the sticky bits loosen. Sprinkle with cilantro, parsley, or green onion. Add red pepper flakes if you like heat.

Serve: Plate with a side salad, steamed green beans, or a quick slaw. Spoon any pan juices over the top for extra flavor.