Combine all the coleslaw ingredients in a bowl, and mix until evenly coated. Store in the fridge while the rest of the meal is prepared.
Shred the chicken, and toss with bbq sauce.
Preheat the oven to 400 degrees
Scrub the sweet potatoes, and place onto a parchment lined baking sheet.
Rub the coconut oil onto the skins of the potatoes and sprinkle with sea salt.
Roast the potatoes for about 25 minutes until they are fork tender. This cooking time will vary depending on the size of your potatoes.
Slice the potatoes in half and break apart the inside. Fill with the coleslaw, and top with the chicken.
Garnish with avocado slices, more bbq sauce if desired, and a lime wedge.