Prepare the sweet potatoes. Preheat your oven to 200°C (180°C fan). Scrub the sweet potatoes well and prick them several times with a fork. Rub them with 1 tablespoon of olive oil and a pinch of salt. Place them on a baking tray and roast for 40-50 minutes. You’ll know they’re ready when the skin feels tight and a knife slides in with no resistance — the flesh should be very tender and smell nutty and sweet.

Make the BBQ sauce. While the potatoes roast, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard powder, cayenne (if using), and chicken stock in a small saucepan. Bring it to a gentle simmer over medium heat. You’ll see small bubbles breaking the surface and the colour will deepen to a rich mahogany. Let it bubble for 10 minutes until it thickens enough to coat the back of a spoon. Set aside.

Season and grill the chicken. In a bowl, toss the chicken thighs with the remaining olive oil, smoked paprika, garlic powder, onion powder, and a good grind of black pepper. Heat a grill or grill pan over medium-high heat. When the grates are hot (hold your hand a few inches above — you should feel a strong heat after 2 seconds), place the chicken on the grill. You should hear a strong sizzle. Cook for 5-6 minutes per side. The chicken is done when the internal temperature hits 74°C on a meat thermometer, and the surface has distinct, dark grill marks and a smoky aroma.

Shred and coat the chicken. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes (this keeps the juices inside). Using two forks, shred the chicken into bite-sized pieces. The meat should pull apart easily and look moist. Pour half of your homemade BBQ sauce over the shredded chicken and toss to coat. The chicken should look glossy and smell tangy and sweet.

Assemble the stuffed sweet potatoes. Once the sweet potatoes are roasted, remove them from the oven and let them cool for 5 minutes. Slice each one open lengthwise, but don’t cut all the way through — you want a pocket. Use a fork to fluff the inside of the potato slightly. The flesh should be bright orange and very soft. Divide the BBQ chicken mixture evenly among the four potatoes, mounding it in the centre.

Finish and serve. Drizzle the remaining BBQ sauce over the top of each stuffed potato. If you like, you can return them to the oven for 5 minutes to let the sauce caramelise slightly. Garnish with fresh coriander or parsley and serve immediately. The contrast between the cool garnish and the warm, sticky chicken is wonderful.