In a medium size bowl combine the sweet potato cubes, 1 tablespoon olive oil, salt, and pepper. Cook the sweet potatoes by air frying them or baking. To air fry, preheat an air fryer to 380 F for 5 minutes. Air fry the sweet potatoes for a total of 15 minutes, until they’re easily pierced with a fork. Flip halfway through cooking. To bake: preheat the oven to 400F. Place on a baking sheet, cook for 25-30 minutes until they're easy to pierce with a fork; flip halfway through cooking.

Start on the chicken while the sweet potatoes are cooking. They can be air fried or pan fried. To air fry: Preheat an air fryer to 400 F for 5 mins. Brush both sides with the other 1 tablespoon of olive oil and then liberally add chicken rub to both sides. Air fry for 4 mins, brush on BBQ sauce and then continue air frying for 3-4 minutes until cooked through to 165 F. To bake: preheat oven to 400 F. Brush both sides of the chicken with olive oil and sprinkle both sides with chicken rub. Bake on a baking sheet for 10+ minutes, or until the internal temperature reaches 165 F.

While the chicken is cooking start on the coleslaw. In a small size bowl combine all of the dressing ingredients. Add the coleslaw shredded cabbage mix to a medium size bowl and stir in the dressing.

Assemble the bowls by dividing the coleslaw, sweet potatoes, and chicken tenders between 4 bowls. You can either serve 2 whole chicken tenders per bowl or cut them into slices.

Garnish with healthy toppings like avocado cubes, cilantro, pumpkin seeds, and pickle slices. Enjoy!