Preheat oven to 425 degrees.
Meanwhile, slice sweet potatoes to 1/8th inch thick using a mandolin. If you don't have a mandolin, slice as well as you can. Spread potato slices out on a baking sheet - careful not to over crowd. You may need 2 baking sheets.
Spray (or drizzle) potatoes with oil. Sprinkle with chili lime or tajin seasoning.
Bake for 10-15 minutes or until start to brown. Flip and bake another 5 minutes. Watch closely so they don't burn.
Remove from oven and pile into the center of a baking pan.
Meanwhile, place all the avocado sauce ingredients in a food processor or blender to combine. Set aside.
Top the potatoes with: chicken, black beans, corn, red cabbage, kraut, and cheese. Place back in the oven and bake until the cheese melts, approximately 5 minutes. Broil for 1-2 minutes, if you like that crispy look.
Remove from oven. Drizzle with avocado sauce and cilantro. Dig in!