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. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to the same 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 golden, 2-3 min per side. (TIP: Don't overcrowd the pan; pan-fry in 2 batches if needed!) Transfer chicken to a parchment-lined baking sheet. Drizzle sweet chili sauce over chicken. Roast in the top of the oven until cooked through, 8-10 min.**

While chicken roasts, cut tomato into 1/2-inch pieces on a separate cutting board. Thinly slice chives. Add sour cream, mayo, half the chives, 1/4 tsp sugar and 1 tsp vinegar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Whisk together remaining vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in another large bowl. Add spring mix and tomatoes. Season with salt and pepper, then toss to combine.

Thinly slice chicken. Divide chicken and any sauce from the baking sheet, potato wedges and salad between plates. Sprinkle remaining chives over top. Serve DIY ranch on the side for dipping.