Preheat the oven to 400°. Place the sweet potatoes in a large baking dish and drizzle them with olive oil, rubbing to coat the potatoes evenly. Sprinkle with a small amount of coarse salt. Use a fork to poke a few holes in the skin of the potatoes.
Bake the sweet potatoes for about 45 minutes, until tender.
Remove the sweet potatoes from the oven and slice them in half, almost to the bottom.
Top the potatoes each with a large scoop of shredded barbecue chicken, then top with onions, diced avocadoes, pickled jalapenos, and an extra drizzle of barbecue sauce.