Preheat oven to 350*F.
Toss the diced sweet potato in the chili powder, smoked paprika, cayenne pepper, salt & pepper, and 1 tsp avaocado oil.
Remove chorizo from sausage casing and brown in a skillet over medium heat while breaking into small pieces, about 5 minutes. Be sure to use an oven-safe skillet.
Remove the chorizo from the skillet (no need to clean the pan, we will use the leftover oil to cook the veggies). Add the diced sweet potato and onion to the skillet and cook for about 10 minutes covered, or until the sweet potatoes are mostly soft.
Add chorizo back to the skillet and stir to combine all the ingredients together.
Using a spoon, create 4 small "wells" in the sweet potato & chorizo hash. Add 1/4 tsp avocado oil to each well, then crack an egg directly into each well.
Remove the skillet from the stove top heat and place in the oven. Bake for 8-10 minutes or until the eggs whites are cooked through. I like my yolks to be runny, but you can cook longer if you prefer them to be cooked through.
Garnish with fresh thyme, a slice of lime, and drizzle with chipotle mayo.