Peel and cut the potatoes into fairly equal size—about a half-inch thickness. Rinse, drain, and set aside.
Preheat two tablespoons of oil and add onions. Cook till onions become translucent. About 1 to 2 minutes.
Add the ground chicken and use a wooden spoon to break into smaller pieces. Once well broken, add the salt, cayenne pepper, paprika, black pepper, and a bit of water.
Cook on medium-high heat for another 5 minutes or until no longer pink. Remove ground chicken from the pan and set aside.
In the same pan, add another two tablespoons of oil. Add the sweet potatoes and season with salt, black pepper, and paprika skillet.
Reduce heat to medium. Cook, stirring frequently, about 2 minutes interval until potatoes become tender, about 10 to 12 minutes. You can add an additional 1 to 2 tablespoons of oil, if needed, to prevent the sweet potatoes from burning.
Stir in the bell pepper. Cook for another two minutes and stir in the ground chicken.
Sprinkle some green onions, parsley or cilantro over it if desired and serve hot.