Preheat the oven to 400°F.
Peel and chop the sweet potatoes into 1/2" chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes.
Toss the sweet potatoes and onions with 1 Tablespoon olive oil, 1/4 teaspoon salt, garlic powder, and chipotle powder until well combined.
Bake at 400°F for 20 minutes.
Remove pan, toss sweet potatoes and push to one side.
Add chopped broccoli, toss with 1 Tablespoon olive oil and 1/4 teaspoon salt, then add chicken breasts.
Brush chicken breasts with 1/4 cup BBQ sauce.
Bake an additional 15-20 minutes at 400°F until chicken is cooked through.
Remove the pan from the oven and shred the chicken breasts using two forks.
Toss shredded chicken with remaining BBQ sauce.
Divide the chicken and vegetables evenly between three bowls and serve immediately.