Heat the oven to 425F. Scrub and dry the sweet potatoes, then prick each one four or five times with a fork.

Rub the skins with olive oil and kosher salt and set them directly on a foil-lined sheet pan. Do not wrap them in foil, which steams the skin instead of drying it.

Bake 45 to 55 minutes, until a knife slides into the thickest part with no resistance.

Pat the chicken thighs dry and season both sides with the smoked paprika, garlic powder, salt and pepper.

Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Lay in the thighs without crowding and sear undisturbed for 5 to 6 minutes.

Flip, add the water, cover, and cook 8 to 10 minutes more until the thighs reach 175F. Thighs need the extra 10 degrees over 165F to shred properly.

Rest the chicken 5 minutes on a board, then shred with two forks while it is still warm.

Off the heat, stir the barbecue sauce and 1 tablespoon cider vinegar into the pan juices, return the shredded chicken, and toss to coat. Taste against a plain bite of sweet potato and add more vinegar if it reads sweet.

Toss the sliced cabbage with 2 tablespoons cider vinegar, the honey, olive oil and salt. Make this first so it softens for about 20 minutes.

Cut a lengthwise slit in each baked potato and press the ends toward each other to open it. Fluff the flesh with a fork.

Fill each potato with the barbecue chicken, top with the slaw and sliced green onions, and serve hot.