In a bowl, stir together the hot sauce and melted butter (or avocado oil) until well-combined. Transfer the chicken to a sealable container or a zip lock bag along with the sauce. Seal and marinate until ready to use (you can marinate the chicken ahead of time for up to 48 hours if you'd like). Note that the butter will coagulate if if it is chilled in the refrigerator. No big deal! I simply marinate the chicken at room temperature in a sealed zip lock bag while the sweet potato is baking.

Preheat the oven to 400 degrees F.

Wash the sweet potatoes well and poke several times with a fork. Wrap in foil, place on a baking sheet and roast until very soft, about 60 to 90 minutes.

25 minutes before the sweet potatoes have finished roasting, transfer the chicken to a casserole dish (including the Frank’s Red Hot sauce).

Bake the chicken for 20 to 25 minutes, or until it is cooked through and reads 165 degrees F when tested with a thermometer.

Transfer the chicken to a cutting board once it’s cool enough to handle and use two forks to shred the meat.

Slice open the sweet potatoes and stuff them with chicken. If desired, drizzle more sauce over the chicken for added buffalo flavor! Sprinkle with feta (or blue) cheese and green onion. Serve and enjoy!