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Preheat the oven to 400°.
Peel and chop the sweet potatoes into small ½ inch chunks. Chop onion into 1 inch pieces and add to a lined sheet pan along with the sweet potatoes. Toss the sweet potatoes and onions with 1 Tbsp. olive oil, ½ tsp. garlic salt and chipotle powder and toss until well combined. (To avoid burnt onions, be sure to push the onions towards the center of the pan instead of leaving them on the edges.)
Break the ears of corn in half and add them to the sheet pan with the potatoes. Drizzle the corn with 1 teaspoon olive oil and sprinkle with ¼ teaspoon garlic salt. Bake everything at 400° for 20 minutes.
Toss the sweet potatoes and push them along with the corn to one side of the pan. Add the chicken breasts and sprinkle them with ½ tsp. garlic salt. Bake an additional 15-20 minutes at 400° until the chicken is done.
Meanwhile, mix together the Greek yogurt, lime juice, honey and diced chipotles in adobo. Store refrigerated.
Remove the pan from the oven and shred the chicken breasts using two forks. Drizzle the chicken with the chipotle sauce and serve along with the vegetables and sliced avocado.