Preheat the oven to 425°F. Line two large sheet pans with parchment paper.

Roast the sweet potatoes: Place the halved sweet potatoes on one prepared sheet pan and drizzle with olive oil and a few pinches of salt. Use clean hands to coat the sweet potatoes evenly, then turn them cut side down on the pan. Bake on the bottom rack of the oven until fork-tender and crisp, 28 to 30 minutes. Cook time will vary depending on potato size.

Place the walnuts on a cutting board and finely chop into very small, sand-like pieces, or pulse in a food processor. Reserve about one-third of the chopped walnuts (about ¼ cup) in a small bowl. Add ¼ cup of the panko to the bowl and mix to combine. When the sweet potatoes have 5 minutes of baking time remaining, sprinkle the walnut-breadcrumb mixture around them so they can toast.

Create a 3-part dredging station: To one low bowl, plate, or ¼ sheet pan: add the tapioca flour and mix in a generous pinch of salt, black pepper, and garlic powder. To a second bowl: add the remaining walnuts and panko. To a third bowl: add the egg and whisk with 1 tablespoon of water.

One piece at a time, coat the chicken completely in the tapioca flour mixture, then move to the egg wash and coat the chicken completely, then move to the walnut-panko mixture and fully coat. Place each piece on the parchment-lined sheet pan. Repeat the process for each piece of chicken. (For easier cooking, place the coated chicken tray in the freezer for about 15 minutes before frying so the coating sticks).

Cook the chicken: Heat a large, deep skillet over medium heat and fill with ½-inch of avocado oil. When the oil is hot, carefully add the chicken in a single layer (cook in batches as needed). Cook for about 4 minutes per side, until the panko is golden and crisp and the chicken reaches an internal temperature of 165ºF. Set aside on a wire rack or tray to cool, then cut into ½-inch cubes and add to a mixing bowl. Drizzle with the buffalo sauce and toss to coat.

While the chicken cools, prepare the salad: add the kale to a mixing bowl and toss with the caesar dressing and parmesan until very well coated. Set aside.

Assemble: flip each sweet potato half over and gently mash the insides. Top each one with the salad, pushing it into the sweet potato to stuff it as best as possible, followed by the buffalo chicken. Sprinkle the tops with the walnut-panko crumbs from the sheet pan, plus additional grated parmesan cheese, if desired.