Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Slice potatoes into 1/4-inch coins.Add potatoes, 1 tsp (2 tsp) Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.

Meanwhile, drain pickles. Pat dry with paper towels.Heat a large non-stick pan over medium.While the pan heats, pat chicken dry with paper towels. Add chicken and 1/2 tbsp (1 tbsp) oil to a large bowl. Sprinkle with salt, pepper, remaining Southwest Spice Blend, then cornstarch. Flip to coat.

When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook chicken in 2 batches, using 1 tbsp oil per batch.) Cook chicken, flipping halfway through, until golden-brown and cooked through, 4-5 min per side.**

Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.Add buns, cut-side up, on an unlined baking sheet.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!)

Stack chicken on bottom buns, then drizzle some chipotle sauce over chicken.Stack pickles and spring mix on top, then close with top buns.Divide sandos and potato coins between plates.Serve any remaining pickles and chipotle sauce alongside for dipping.