Before starting, preheat the oven to 450°F. Wash and dry all produce Thinly slice chives, then transfer to a small bowl. Cut potatoes into 1/4-inch rounds. Add potatoes, half the BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potato coins roast, pat chicken dry with paper towels, then cut into 1-inch strips. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Roast chicken in the top of the oven for 10 min, then carefully remove the sheet from the oven and drizzle BBQ sauce over tops of chicken. Return chicken to the oven and roast until cooked through, 4-6 min.**

While chicken roasts, add sour cream, mayo, half the chives, 1/4 tsp sugar and 1 tsp vinegar (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine.

Halve buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Add remaining vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining chives, then toss to combine.

Spread some ranch on top buns. Stack chicken and some salad on bottom buns. Close with top buns. Divide chicken sandwiches, potato coins and remaining salad between plates. Serve remaining ranch alongside for dipping.