Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Transfer potatoes to an unlined baking sheet. (NOTE: For 4 ppl, divide potatoes between 2 baking sheets.) Arrange in a single layer. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potato wedges roast, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to the same large bowl (from step 1). Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add chicken. Pan-fry until chicken is golden-brown and cooked through, 3-4 min per side.** Remove the pan from heat, then add sweet chili sauce. Toss to coat. Cover to keep warm.

While chicken cooks, cut tomato into 1/2-inch pieces. Add vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.

Divide chicken and any sauce from the pan, potato wedges and salad between plates. Serve ranch dressing alongside for dipping.