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Preheat oven to 450°F
On a parchment lined baking sheet, lay both sides of the sweet potato skin side down. Lightly drizzle with olive oil and top with a piece of parchment. Using a frying pan or heavy skillet, smash each potato half into a ¼-⅓" thick oval. Peel off the parchment amd top the sweet potato rounds with a little more olive oil, and a sprinkle of sea salt. Place in the oven 10 to 15 minutes until the top of the sweet potato begins to crisp.
Top both sweet potato rounds with barbecue sauce, onions, jalapeños, shredded chicken, and cheese. Return to oven for 10 to 15 minutes until cheese is bubbly. Allow to rest for a few minutes before transferring to plate with a pancake flipper or other broad spatula. Top with a drizzle of ranch (optional) and a sprinkle of cilantro. Enjoy!