Preheat the oven to 450 degrees F. Wash and peel the sweet potatoes and cut into fry-shaped slices. Approximately 1/4 inch thick or so. Try your best to cut them all into evenly thick slices so that they will bake evenly.
Place the fries into a large Ziploc bag. Sprinkle 1/2 teaspoon of cornstarch into the bag at a time and shake the bag well to evenly coat the fries.
Add the olive oil, shake very well, and then add the remaining seasonings. Shake the bag again to evenly mix the seasonings over the fries.
Cover a cookie sheet or baking sheet with parchment paper and place the fries in a single layer evenly apart from one another. If they are not spaced out- they will not cook thoroughly. You will have softer fries, rather than crispy fries.
Place the sheet into the oven to bake for 15 minutes, then flip so that they can cook on each side. I find that it is easiest if you layer and space the fries so that they are in rows. This makes flipping them with a spatula halfway through much easier. Place them back into the oven for an additional 12-15 minutes, watching at the 10 minute mark. Time will be dependent on how thick of slices you made. You will know when they are done.
While your fries are baking...
Place a large non-stick pan over medium heat.
While the pan is heating, combine the ground chicken, seasonings, minced garlic & onion into a bowl and stir well. Once the pan is heated, spray with non-stick cooking spray (I use Grapeseed Oil for medium-heat cooking) and add the chicken mixture. Cover and allow to cook, stirring frequently.
While the chicken is cooking, mash together the avocado, parsley and lime juice and set aside until needed.
Once the chicken mixture is close to done- reduce heat to medium-low. Add the jalapeno slices, diced tomatoes, bell pepper, and black beans. Stir to mix and allow to cook for 2-3 minutes.
Remove the fries from the oven and pile the toppings on!