Place the chicken breasts into a slow cooker

In a bowl, mix together the buffalo sauce, apple cider vinegar, garlic powder, onion powder, and salt

Pour mixture over the chicken breasts in the slow cooker

Cook on high for 3-4 hours

When chicken is done cooking, turn off the slow cooker and take the chicken out and place onto a cutting board

Use two forks to pull the chicken apart to shred

Place shredded chicken back into the slow cooker to mix with the buffalo sauce until ready to put on top of the nachos

Preheat oven to 375 degrees Fahrenheit

Wash and scrub sweet potatoes thoroughly to remove any dirt

Using a mandolin slicer, cut the sweet potatoes into thin slices (the thinner they are, the crispier they will be)- If you do not have a mandolin slicer, you can use your knife but will take a lot longer and will not be as precise

Once the sweet potatoes are thinly sliced, toss them with the olive oil and salt in a bowl

Line a baking sheet with aluminum foil and place a baking rack on top, if you are using one

Place each sweet potato slice onto the baking rack, making sure not to stack them

Bake for about 25-30 minutes or until crispy

Once the buffalo chicken and sweet potato chips are done cooking, preheat the oven to 400 degrees

Place the sweet potato chips onto a greased baking sheet

Top the sweet potato chips with the buffalo chicken, diced tomatoes, cheddar cheese, blue cheese, and poblano pepper, distributing the ingredients evenly across the chips

Bake for about 5-6 minutes, until the cheese is melted

When done cooking, take the nachos out of the oven and top with avocado, cilantro, and scallions

Serve and enjoy!