Preheat oven to 400 F. Place sweetpotatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.

Let sweetpotatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweetpotatoes.

In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.

Spoon buffalo chicken mixture into each sweetpotato. Top with diced avocado and chives.