1. In Crockpot lightly oil the bottom to prevent burning. Combine the chicken breasts, BBQ sauce, chili powder, onion powder, salt, and pepper. Cook on high for 2-3 hours. Remove the breasts, shred, and mix back with sauce.
2. For the sweet potatoes preheat the oven to 425 degrees F. Wash/clean the skin of the sweet potatoes. Use a fork to pierce holes throughout each sweet potato. Lightly oil the skin. Cook for around 45-60 minutes (size dependent) or until the sweet potato is easy to cut down the middle.
3. Lightly warm the apple cider vinegar and stir in the sugar and salt until dissolved. Add in the peppercorns. Transfer the mixture to a mason jar with the red onions and top up with cold tap water if needed. Shake and let sit for at least 1 hour.
4. Assemble: add chicken to the middle of the stuffed sweet potato and top with pickled onion and cilantro.
5. Round out the meal with some fresh veggies or a salad!