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Preheat oven to 400°F. Line a large baking sheet with foil set aside. Season chicken with salt and paprika. Brush both sides of the chicken with BBQ sauce. Arrange the chicken thighs on prepared baking sheet and bake for 30-35 minutes.
Peel and dice the sweet potatoes.
Toss the sweet potatoes with olive oil, salt and pepper. Spread onto a baking sheet lined with parchment paper. Roast for 25 minutes, or until golden brown.
In a skillet, heat olive oil over medium-high heat. Add drained corn and chili powder and sauté for about 5 minutes, or until begins to brown. Split the chicken, sweet potatoes and corn evenly between containers. Garnish with cilantro.
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