Preheat oven to 400º F / 200° C.
Place sweet potatoes on baking sheet. Bake for 50 to 60 minutes or until fork-tender. Cool until sweet potatoes can be handled.
While potatoes are baking, cook bacon in large nonstick skillet over medium heat for 3 to 4 minutes on each side or until crisp. Place on paper towels to drain. Once cooled, crumble bacon. Set aside.
Add chicken to same skillet. Season with salt and Taco Seasoning. Cook over medium heat, stirring frequently, for 4 to 5 minutes or until cooked through.
Add spinach. Cook, stirring frequently, for 2 to 3 minutes or until fully wilted. Set aside.
Slice cooled sweet potatoes in half lengthwise. Scoop out most of flesh with a spoon, leaving about ¼-inch of flesh attached to skin.
Place sweet potato halves, skin-side up, on baking sheet. Lightly coat with spray. Bake for 15 minutes or until skins are brown and crisp.
Fill each sweet potato half with ¼ cup of chicken mixture. Top evenly with 1 Tbsp. cheese, and bacon. Bake for 5 minutes or until cheese is melted.
Garnish each sweet potato half evenly with 1 tsp. sour cream and chives (if desired). And enjoy! Taco Seasoning: Combine chilli powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl. Mix well.
Store Taco Seasoning in an airtight container for future recipes.