Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice sweet potato into ¼-inch pieces. Drain and rinse beans. Quarter lime.

Reserve half the Mexican Spice Blend in a small bowl (you'll use this on the chicken later).

In one oven-ready tray, toss sweet potato with a drizzle of oil, half the remaining Mexican Spice Blend (you'll use the rest in the next step), salt, and pepper. Bake on top rack (be sure your oven has preheated!) until sweet potato is tender, 18-22 minutes. (For 4 servings, divide ingredients between two trays, using a drizzle of oil in each tray; bake side by side on top rack.)

While sweet potato bakes, in remaining oven-ready tray, combine beans, remaining Mexican Spice Blend, a drizzle of oil, salt, and pepper. (For 4 servings, divide ingredients between two remaining trays, using a drizzle of oil in each tray.)

Pat chicken* dry with paper towels. Drizzle with oil and season all over with reserved Mexican Spice Blend, salt, and pepper. Arrange chicken over beans. Roast on top rack until chicken is browned and cooked through, 15-20 minutes. (For 4, divide chicken between two trays; roast trays side by side on middle rack.)

While chicken and beans roast, in a second small bowl, combine sour cream, guacamole, juice from half the lime, salt, and pepper.

Once chicken and beans are done, transfer chicken to a cutting board to rest.

Transfer sweet potato to tray with beans; toss to combine. Evenly sprinkle sweet potato and black bean jumble with Monterey Jack. (For 4 servings, divide everything between two trays with beans.)

Return jumble to top rack and bake until cheese melts, 1-2 minutes more.

Slice chicken crosswise.

Divide sweet potato and black bean jumble between plates. Arrange chicken over jumble. Top chicken with a dollop of avocado crema. Serve with remaining lime wedges on the side.