Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a large bowl until evenly coated. Spread in a single layer on a rimmed baking sheet without crowding. Roast for 20-25 minutes until tender with golden-brown edges.

While sweet potatoes roast, season chicken cubes generously with salt and pepper on all sides. Heat a large skillet over medium-high heat with a light spray of cooking oil or olive oil. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden on bottom. Then flip and cook another 3-4 minutes until internal temperature reaches 165°F in the thickest piece.

Reduce heat to medium. Add BBQ sauce to the cooked chicken, stirring to coat every piece. Let simmer for 2-3 minutes until sauce thickens.

Assemble bowls by dividing fresh spinach among 4 bowls as the base. Top each with roasted sweet potatoes, BBQ chicken, corn, sliced avocado, diced red onion, and fresh cilantro. Finish with a squeeze of fresh lime juice before serving.