Rinse and fork sweet potatoes. Fork and rub each potato with olive oil, salt and garlic powder. If you choose to cook in the crock pot, clean your potatoes and pierce with a fork, wrap in aluminum foil and add to your crockpot on low for 4-5 hours. If you prefer to cook in the oven, pre-heat oven to 375 degrees F and cook for 45 minutes.

Use either a compliant rotisserie chicken or throw a few chicken breasts in a skillet and fry with ghee for 5 minutes on each side or until juice runs clear.

Chop the chicken into small cubes and add 1 ½ cup of homemade buffalo sauce (Use 1 cup of Franks Hot Sauce, 1 tbsp. ghee,1/4 tsp cayenne pepper, 1tsp apple cider vineagr and 1 tsp of coconut aminos. Heat in small pan until ghee is melted.)

Add the chopped chicken to a bowl and mix in your buffalo sauce until combined evenly.

Once sweet potatoes are fork tender, take out of oven and place on cutting board. Cut the sweet potatoes in half horizontally.

Place the buffalo chicken on top of each sliced of potato.

Top with compliant ranch and fresh chives.