In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1-inch diced sweet potatoes and sauté for about 10-12 minutes, stirring occasionally until they are tender and slightly caramelized.

Once the sweet potatoes are cooked, toss in half a diced red onion and 1 cup of corn. Continue to cook for another 5 minutes, stirring occasionally, until the onions soften.

Add 2 cups of cooked chicken and BBQ sauce to the skillet, stirring well to coat. Cook for another 3-5 minutes on medium heat.

Sprinkle 1 cup of shredded cheddar cheese over the mixture. Cover the skillet and cook for 2-3 minutes until the cheese is melted.

Remove from heat and garnish with chopped green onions. Serve hot from the pan.