Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt, pepper and 1/2 tbsp BBQ Seasoning, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and 1/2 tbsp BBQ Seasoning per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)

While potatoes roast, thinly slice celery. Thinly slice chives. Add 2 tsp vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add celery, then toss to coat. Set aside.

Stir together half the honey and 1/4 tsp BBQ Seasoning (dbl for 4 ppl) in a small bowl. (NOTE: This is the kid-friendly option!) Add remaining honey, 1/4 tsp BBQ Seasoning (dbl for 4 ppl) and chili garlic sauce to another small bowl. Season with pepper, then stir to combine.

Pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ seasoning. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the top of the oven until cooked through, 10-12 min.\*\*

While chicken bakes, add sour cream, mayo, half the chives, remaining vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Thinly slice chicken. Add spring mix to the large bowl with celery, then toss to combine. Divide chicken, potatoes and salad between plates. Serve ranch on the side for dipping. For kids, drizzle BBQ honey over chicken. For adults, drizzle chili garlic honey over chicken.