Before starting, preheat the oven to 425°F.Wash and dry all produce. Halve tomatoes, then season with salt and pepper. Thinly slice chives.

Pat chicken dry with paper towels, then cut each chicken breast into 2-inch pieces on a separate cutting board. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.

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

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

Using two forks, shred chicken into bite-sized pieces. Divide tortillas between plates, then spread some ranch on each tortilla. Top tortillas with chicken, cheddar, tomatoes and spring mix.