Ultimate Roasted Sweet Potato Stacks with Chipotle Sauce

Preheat your oven to 425°F (220°C). Prepare the sweet potatoes by brushing all sides with olive oil, then place them cut-side down on a baking sheet and sprinkle the tops with salt.
Roast the potatoes for 20 minutes. Carefully lift one with a spatula to check for caramelization. Continue roasting for another 10-15 minutes, or until the potatoes are tender and the cut sides are beautifully caramelized.
Heat olive oil in a large skillet over medium-high heat while the potatoes roast. Add the sliced onion and sauté until softened and fragrant. Add the ground chicken and taco seasoning, breaking it apart with a spatula until fully cooked and browned.
Stir the salsa and salt into the cooked chicken, and continue to sauté for 1-2 minutes until heated through. Cover the skillet and set aside to keep warm.
Prepare the chipotle sauce by whisking together the Greek yogurt, mayonnaise, chipotle powder, grated garlic, and salt in a small bowl until smooth. Add water, 1 tablespoon at a time, to reach your desired consistency. Taste and adjust seasoning if necessary.
Prepare all your desired toppings by chopping the avocado and cilantro, and setting out the pickled onions and your choice of crunchy nuts or seeds.
Assemble the potato stacks by placing a roasted sweet potato half on each plate. Generously top with the spicy chicken, a drizzle of creamy chipotle sauce, and your favorite toppings. Add an extra spoonful of sauce on top before serving.