Preheat your oven to 400 degrees and line a baking pan with parchment paper. Then trim the ends off your potatoes and use a fork to poke a few holes into each. (This helps your potatoes to cook evenly and not explode in the oven!)
Next place the potatoes on your prepared baking pan and drizzle your avocado oil over the top. Rub the oil in with your hands and season all sides of your potatoes with salt and pepper. Set them aside.
Next spray a baking dish with non-stick cooking spray and place your chicken tenders in the dish. Season both sides of your tenders with salt and pepper. Once done, place the chicken tenders and sweet potatoes in the oven. (It's ok if they're on separate racks.) Bake the tenders for 15-20 minutes and the sweet potatoes for 45-60 minutes (depending on the size).
Once your tenders are done, remove them from the oven and shred them using a fork and knife. Add your shredded chicken to a bowl and mix it with your bbq sauce then set it aside.
Once the potatoes are done, cut them in half almost all the way through and divide your bbq chicken evenly among them. Serve immediately with your desired toppings.