Rinse and scrub yams. Use a form to pierce the surface of each yam all over. Place the yams on a foil-lined baking sheet and bake for 60 minutes (or 30 minutes if using small yams) until fork tender. (Cooking time may vary based on the size of your yams.)
While the yams are cooking, prepare the coleslaw by mixing together the cabbage, mayonnaise, water, green 1/4 cup green onion, white onion, lemon juice, salt, and pepper in a mixing bowl until evenly combined. Refrigerate until ready to serve.
Once the yams are done, carefully remove them from the oven and allow to cool on a cutting board.
Place a large skillet over medium heat and sauté the chicken breasts in oil for 7 to 8 minutes per side until no longer pink. Add BBQ sauce to the skillet and stir to until chicken is coated. Remove from heat.
Place 1/4 of the coleslaw on a plate.
If using large yams, slice each yam in half lengthwise. If using small yams, cut a slit down the top of the yam lengthwise and squeeze the ends toward the middle to open op the top of the yam. Place 1 small yam or 1 half large yam on top of the coleslaw, open/cut side up. Spoon 1/4 of the BBQ Chicken into the open yam.
Top each yam with 1/4 of the black beans, 1 tablespoons green onion and 1 tablespoons cilantro, if desired. Add sour cream on top and serve immediately.
Optional substitutions: Coconut oil for olive oil, 3 tablespoons rice wine vinegar and 2 tablespoons olive oil for mayonnaise, and/or cashew sour cream for sour creamCashew Sour Cream 1 cup raw Cashews soaked for 4-6 hours in water, then drained 1/2 – 3/4 cup water Juice of 1/2 lemon Pinch of salt 1 teaspoon apple cider vinegar Process all ingredients together until creamy and smooth in a food processor or Vitamix blender. Refrigerate 2 hours before using.