Start by cutting the sweet potato in half and poking it with a fork to allow steam to escape. Microwave the sweet potato halves on high for about 4 to 7 minutes until they are tender but not fully cooked.

In a small bowl, combine all your spices: paprika, ground cumin, chili powder, dried oregano, garlic powder, sea salt, and ground black pepper. Whisk the spices together until well blended.

Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken breast and sprinkle half of the prepared spice blend over the chicken. Cook for approximately 3 minutes.

Next, add the finely chopped yellow onion to the skillet with the chicken. Stir everything together and cook for an additional 4 to 5 minutes.

Carefully dice the cooled sweet potato into bite-sized cubes. Set the pieces aside until you are ready to incorporate them into the skillet.

Lower the heat to medium and add the remaining spice blend, diced sweet potato, halved cherry tomatoes, drained black beans, diced green chiles, and salsa to the skillet. Stir everything together to combine well.

Squeeze fresh lime juice over the mixture for a burst of brightness, then top the skillet with grated cheddar cheese. Cover and let it cook for another 2 to 3 minutes.

Once the cheese has melted beautifully, remove the skillet from heat and garnish with freshly chopped cilantro. Serve warm.