Before starting, preheat the oven to 450°F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Sprinkle BBQ Seasoning over top, then season with salt and pepper. Toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic.

Pat chicken dry with paper towels. Add chicken to a large bowl. Season with salt and pepper. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then toss to coat. Add chicken to the grill. Close lid and grill, flipping halfway, until cooked through, 5-6 min per side.** Transfer chicken to a plate, then cover to keep warm.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, to taste. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Transfer zucchini to a plate, then cover to keep warm.

Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan to melt. Add remaining garlic. Cook, stirring often, until fragrant, 30 sec. Add mustard, maple syrup and soy sauce. Cook, stirring occasionally, until sauce slightly thickens, 1-2 min. Remove the pan from heat.

Add chicken to the pan with glaze, then flip to coat. Divide chicken, potato wedges and zucchini between plates. Drizzle any remaining glaze from the pan over chicken.