Put sweet potatoes in small pot with enough cold water to just cover them. Bring the water to a boil over medium-high heat and cook about 4 minutes. Remove from heat and drain.
Heat 1 teaspoon of olive oil in large nonstick frying pan over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat and place chicken in a bowl.
Return pan to heat and add remaining teaspoon of olive oil. Stir in onion, jalapeño, bell peppers, garlic, cumin, chili powder, and oregano. Cook to soften, stirring occasionally, about 4 minutes.
Stir in chicken and cook for an additional minute.
Add sweet potato and can of drained tomatoes and cook again, about 3 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
