Preheat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until tender and golden.

Season chicken breasts with smoked paprika, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and sear the chicken for 4 to 6 minutes per side until cooked through. Brush with BBQ sauce to glaze, then remove from the pan and let rest.

In the same skillet, char the frozen corn over medium-high heat until lightly browned. Remove from heat and toss with halved cherry tomatoes, diced red onion, chopped cilantro, and lime juice.

Whisk sour cream with chopped cilantro, grated garlic, lime juice, and salt. Thin the mixture with water until it reaches your desired consistency.

Massage kale with olive oil, lemon juice, and salt until softened and tender.

Layer kale, sliced chicken, roasted sweet potatoes, corn salsa, and sliced avocado in bowls. Drizzle with cilantro lime crema, top with fresh cilantro, and finish with a squeeze of lime.