Place the chicken breasts and bbq sauce in a zip lock bag, marinade for at least 2 hours or overnight.
Pre-heat oven to 350 degrees F.
Wash the sweet potatoes and pierce them with a fork, place them on a lower rack of the oven for 45-50 minutes. Remove and wait until cool to complete the next step.
Bake the chicken in the oven for 25-30 minutes or until cooked to an internal temp of 165 degrees F. Shred with forks and set aside.
Cut the sweet potatoes in half lengthwise and scoop out the fleshy stuff into a medium size bowl. Set the skins aside. Mash the flesh, season with Cookies Flavor Enhancer and stir in the chicken, corn and coriander.
Divide mixture between the sweet potato skins and top with cheese. Bake for 15-20 minutes, until cheese is bubbly and just starting to brown. Serve with cilantro and a lime wedge.
