If the skin is intact, simply wash the sweet potatoes and cut them, otherwise peel them. Cut them into bite-sized pieces. Drizzle with oil and season with salt and pepper, mix well, and transfer to a baking tray lined with parchment paper. Bake for 20 minutes at 190°C and then for 10 minutes at 220°C.

In a bowl, mix grated garlic, dried garlic, onion, oregano, cumin, paprika, cayenne pepper, salt, pepper, 2 tablespoons lime juice, 1 tablespoon oil, and 1 tablespoon broth. Add the mini chicken fillets and toss to coat them with the spice mixture. Heat 1 tablespoon oil in a pan, then cook the chicken on both sides for about 4 minutes each. Transfer the cooked chicken to a plate and shred it using two forks. In the same pan, don't wash it as the residue adds flavor, add tomato paste and the remaining broth and stir until you get a creamy sauce. Add the shredded chicken, stir, and cook for a few minutes until the sauce coats all the pieces of meat.

Grate the cheese. Prepare the guacamole with avocado, 1 teaspoon lime juice, and 1/4 teaspoon salt - simply mash all the ingredients with a fork. Taste and adjust if needed - add more salt if it's too bland or a bit more lime juice if it needs more acidity. If you're using chili, cut it into pieces.

You can prepare the whole load (with all ingredients for all servings) on a baking tray or prepare individual servings, also on a baking tray if you plan to melt the cheese in the oven or on a plate if you plan to melt the cheese in the microwave.

If you're making the recipe for 2 servings and plan to melt the cheese in the microwave, load it on a plate as follows. Start with a quarter of the baked sweet potatoes, then add a quarter of the chicken and a quarter of the grated cheese. Continue the second layer with another quarter of sweet potatoes, a quarter of chicken, and a quarter of cheese. The remaining ingredients are for the second serving. Microwave the plate for 5 minutes to melt the cheese. If you're using the oven, place the baking tray in a preheated oven at 190°C for about 5-10 minutes to until the cheese is nicely melted.

Carefully remove the plate from the microwave, garnish with half of the guacamole, a spoonful of sour cream, chili (if using), and fresh parsley. Serve immediately.