2Cut the sweet potato in half and toss with the olive oil and a little salt and pepper. Place cut side down onto a line baking tray and cook for 30 minutes, until soft when pierced with a knife.
3Meanwhile, place the chicken thigh into a bowl and add the taco seasoning, olive oil and a little salt and pepper. Toss well then place onto a lined baking tray and bake in the oven for 12 minutes. Cool and then slice the chicken. Set aside on a plate.
4Heat a frying pan over a medium heat and add the onion, capsicums, taco seasoning and a little salt. Saute the vegetables for about 5-7 minutes, until cooked. Remove from the heat and stir through the coriander.
5To serve, turn the sweet potatoes cut side up on the tray, pile the capsicum and chicken onto the cooked sweet potatoes and top with the cheese. Return the potatoes to the oven for 5- 7 minutes to heat through and melt the cheese. Serve with limes and sour cream for spooning over the fajitas.