Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 1 cup water, 1/8 tsp salt (dbl both for 4 ppl) and quinoa to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until quinoa is tender and liquid is absorbed, 15-18 min. Remove the pot from heat and let stand, still covered, for 5 min. Transfer quinoa to a strainer. Run cold water over quinoa until cool. Set aside to drain.

While quinoa cooks, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Smoked Paprika-Garlic Blend, When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven until chicken is cooked through, 12-14 min.**

While chicken bakes, cut tomato into 1/2-inch pieces. Zest, then juice lemon. Thinly slice chives. Peel, then mince or grate garlic. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Add mayo, sour cream, garlic, half the chives, 1/2 tbsp lemon juice, 1/4 tsp sugar (dbl both for 4 ppl) and 1 1/2 tbsp jalapeños to a small bowl. (NOTE: Reference garlic guide and heat guide.) Season with salt and pepper, to taste, then stir to combine.

Add quinoa, lemon zest, half the chives and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then stir to combine. Add 1 tbsp lemon juice and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. (TIP: Add 1/4 tsp sugar, if desired.) Season with salt and pepper, then whisk to combine. Add spinach and tomatoes to the large bowl with vinaigrette, then toss to combine.

Thinly slice chicken. Divide quinoa and salad between bowls. Top with chicken. Drizzle DIY jalapeño ranch dressing over top. Sprinkle with any remaining jalapeños, if desired.