Wrap sweet potatoes with foil and place on oven rack. Bake until softened (30 to 60 minutes, depending on the size of your potato). Once done, let cool for 10 minutes, cut in half lengthwise and fluff with a fork.
[Note: If you're using leftover barbecue chicken or rotisserie chicken, skip to Step 4] Meanwhile, poach raw chicken breast by putting chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked. Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
Put ½ cup barbecue sauce in sauce pan and heat over medium heat for 2 minutes. Add cooked shredded chicken and toss to coat. Cook for 5 minutes, or until chicken is heated through. While cooking, add additional barbecue sauce, as needed, to keep chicken moist.
Top sweet potato halves with shredded chicken and green onions. Sprinkle shredded cheese over top, if desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/18/barbecue-chicken-stuffed-sweet-potato/