Heat frying pan on medium low heat and add 1 tbsp avocado oil.
With a chef's knife and cutting board, cut the chicken into small bite sized pieces.
Salt and pepper your chicken, then add chicken to the frying pan, stirring occasionally.
When chicken is fully cooked (about 10 minutes), remove chicken from the pan.
While the chicken is cooking, use a vegetable peeler to remove the skin of your sweet potatoes.
Carefully, continue to peel the sweet potato into long ribbons with the vegetable peeler.
Stop when sweet potato is too small to be peeled without risk of cutting hands.
(Set aside remaining pieces of sweet potato and use them in a future meal)
After removing chicken from the frying pan, add sweet potato ribbons to the frying pan and drizzle more avocado oil.
Cook sweet potato on medium heat for about 5 minutes, stirring occasionally.
Sweet potato is finished when ribbons have softened and edges start to brown.