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Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat 1 tbsp of the coconut oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 4–5 minutes, until the thighs reach 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest for 5 minutes, then shred or chop into rough 1/2-inch pieces.
Return the skillet to medium-high heat and add 1 tbsp of the coconut oil. Add the diced sweet potato in a single layer and cook undisturbed for 4 minutes, until the undersides are golden. Stir and continue cooking, stirring every 2–3 minutes, for 8–10 minutes total, until the sweet potato is tender when pierced with a fork and caramelized at the edges. Transfer to a plate and set aside.
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