Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the BBQ Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat. Transfer to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Arrange in a single layer. 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 bottom of the oven, rotating sheets halfway through.)

Meanwhile, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp (1 tbsp) oil 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.

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

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