1. Pat the chicken breasts or thighs dry with paper towels. In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over all sides of the chicken.

2. Lightly grease the bottom of your slow cooker with olive oil. Place the seasoned chicken pieces in a single layer at the bottom. Scatter the diced sweet potatoes evenly over the chicken.

3. Pour the chicken broth over the chicken and sweet potatoes. This will help keep everything moist and tender as it cooks.

4. Cover the slow cooker with its lid. Cook on the “high” setting for 3-4 hours, or on the “low” setting for 6-8 hours, until the chicken is easily shredded with two forks and the sweet potatoes are fork-tender.

5. Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it gently with the sweet potatoes and cooking liquid.

6. While the chicken is cooking or just before serving, prepare the sauce. In a medium bowl, whisk together the plain Greek yogurt, mayonnaise, adobo sauce, and lime juice until smooth. Taste and adjust the adobo sauce for your preferred level of spice.

7. To serve, spoon the chicken and sweet potato mixture into individual bowls. If desired, you can serve this mixture over a bed of cooked rice or quinoa for an even heartier meal.

8. Drizzle a generous amount of the creamy chipotle sauce over each bowl. Garnish with fresh chopped cilantro, if using, for a burst of freshness and color.