Once hot, poke a few hole in the sweet potatoes using a fork then wrap them in foil. Place them on the grill (or oven) to roast until soft, about 45 minutes.

In a bowl, season chicken breasts with the rub. Spray the inside of your multifunction cooker or Instant Pot with oil. Add the seasoned chicken breasts, along with the chicken broth. Pressure cook for 20 minutes on HIGH, or slow cook for 4 to 6 hours on HIGH.

Once the chicken has finished cooking, remove ONLY the breasts and place them in a bowl. Pull the chicken apart using forks. To the instant pot, add the remaining ingredients (except for toppings) and stir. The sauce should thicken in the intense heat; if it does NOT start to thicken, turn on the cooker and bring the sauce to a light simmer, then immediately turn it off and stir.

Place the chicken back in the sauce and cover and cook for an additional 7 – 10 minutes.

Slice open a baked sweet potato from the grill, add the pulled chicken, then a pinch of cheese.

PRO-TIP: to reduce the amount of carbohydrates, slice the sweet potato in half and only use eat one side. Place it back on the grill for 2-3 minutes to melt the cheese. Once finished, add greek yogurt and chopped green onion.

Enjoy the potato along with a side salad.