Scrub the sweet potatoes and prick all over with a fork. Roast in the oven for 45-55 minutes or until tender. When done, cut in half and scrape out the flesh, leaving a border of about ½ inch all around and on the bottom. Place the flesh in a mixing bowl and mash with a fork. Leave the oven on.
Combine the Sunbutter with the lime juice, tamari, honey, and chili garlic sauce. Add hot water, 1 tablespoon at a time, and stir until thinned out and creamy.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and red bell pepper, and cook until softened, 3-5 minutes. Add the broccoli and chicken plus about half the Sunbutter sauce. Cook, stirring occasionally, for about 3 minutes or until the broccoli is crisp-tender. Add this mixture to the bowl with the mashed sweet potato and stir to combine.
Line a baking sheet with parchment paper or a silicone baking mat. Fill the sweet potato skins with the filling, place on the baking sheet, and cook for 10 minutes or until everything is heated through.
Serve with the remaining sauce for drizzling on top.