Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes, half the BBQ seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 16-18 min.

Meanwhile, heat a small pot over medium heat.When the pot is hot, add blueberry jam. Cook, stirring constantly, until jam starts to melt, 1-2 min. Add BBQ sauce. Cook, stirring often, until sauce is smooth and jam has fully melted, 1-2 min. Season with salt and pepper, to taste.Remove from heat, then set aside.

Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and remaining BBQ Seasoning.When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. (NOTE: Chicken will finish cooking in step 4.)

Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.\*\*Transfer to a cutting board to rest, 3-5 minutes.

When chicken and potatoes are almost done, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk until sugar dissolves.Add spinach to the bowl with vinaigrette, then toss to coat.

Thinly slice chicken.Divide chicken, potatoes and salad between plates.Spoon blueberry-BBQ sauce over chicken.Sprinkle salad topping mix over salad.