Heat 2 Tbsp avocado oil in a large (10–12 inch) cast-iron or stainless-steel skillet over medium heat.
Add the chopped sweet potato, chopped yellow onion, and minced garlic; stir, cover the skillet, and cook for 5 minutes until the sweet potato begins to soften.
Push the potatoes and onions to one side of the skillet. Add the ground turkey and 1 Tbsp chili powder and 1/2 tsp sea salt; brown the turkey 1–2 minutes per side, then break it up with a spatula and mix it with the vegetables.
Pour in 1/4 cup chicken broth, cover, and cook 5 minutes more until meat is cooked through and potatoes are tender; remove the cover and cook an additional 2 minutes, stirring occasionally.
Stir in the cherry tomatoes, black beans, and grated cheddar cheese until combined and the cheese begins to melt. (Optional: transfer to a 425°F oven for 3–5 minutes to fully melt the cheese.)
Taste and adjust seasoning with additional chili powder or sea salt if desired.
Serve the skillet topped with sliced avocado and chopped chives.
