Step 1: Bake the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the sweet potatoes and pat them dry. Pierce each sweet potato a few times with a fork to allow steam to escape during baking.
3. Rub the sweet potatoes with olive oil and season them with a pinch of salt and pepper.
4. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until they are tender when pierced with a fork. The baking time may vary depending on the size of the potatoes.
5. Once baked, remove the sweet potatoes from the oven and allow them to cool slightly for easier handling.

Step 2: Prepare the BBQ Pulled Chicken

1. While the sweet potatoes are baking, prepare the BBQ pulled chicken. In a skillet over medium heat, add the cooked shredded chicken.
2. Stir in the BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated with the sauce.
3. Simmer the chicken for 5-7 minutes, stirring occasionally, until the sauce is heated through and thickened slightly.
4. Once done, remove from heat and set aside.

Step 3: Make the Coleslaw

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper to create the coleslaw dressing.
3. Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.
4. Taste the coleslaw and adjust the seasoning as needed. Set aside to allow the flavors to meld while preparing the rest of the dish.

Step 4: Assemble the Stuffed Sweet Potatoes

1. Once the sweet potatoes are cool enough to handle, carefully slice them open lengthwise, creating a pocket to hold the fillings.
2. Fluff the inside of each sweet potato slightly with a fork, leaving enough potato in the skins to hold the shape.
3. Spoon the BBQ pulled chicken into each sweet potato, dividing it evenly among the four potatoes.
4. Top the BBQ chicken with a generous portion of coleslaw.

Step 5: Drizzle with Ranch Dressing

1. Drizzle the ranch dressing over the stuffed sweet potatoes and coleslaw.
2. Garnish with fresh parsley and chives if desired for a pop of color and extra flavor.