Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy and 4 tbsp extra-spicy! Cut tomato into 1/4-inch pieces. Cut potatoes into 1/2-inch wedges. Add potatoes 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, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

While potato wedges roast, combine cornstarch and 1 tsp salt (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then cut in half crosswise. Add chicken to cornstarch mixture, then toss to coat.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Remove the pan from heat. Add 1 tbsp butter (dbl for 4 ppl) and 2 tbsp hot sauce, then stir to coat. (NOTE: Reference heat guide.)

While chicken cooks, add mayo, sour cream and Dill-Garlic Spice Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Divide tortillas and potato wedges between plates. Top tortillas with spinach, then tomatoes and chicken. Spoon any remaining sauce from the pan over top. Drizzle dill-garlic cream over chicken. Serve any remaining dill-garlic cream on the side for dipping.