Chop chicken breast into 1-inch pieces and sauté in a skillet with oil, s + p until fully cooked.
Meanwhile, in a medium pot, sauté diced purple sweet potato in oil, salt and pepper for about 8-10 minutes on medium heat, stirring constantly. Once sweet potato is slightly tender, add in remaining ingredients (broth, water, ghee, Swiss chard, s + p) + cooked chicken and let heat for 5-7 minutes, covered.
Top with red chili flakes and diced avocado. Enjoy!