Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels. Add chicken, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Roast chicken in the middle of the oven for 10 min, then drizzle sweet chili sauce over top. Return chicken to the middle of the oven and roast until cooked through, 4-6 min.**

While chicken roasts, halve buns. Cut broccoli into bite-sized pieces. Thinly slice chives.

Heat a large non-stick pan over medium-high heat. When hot, add 1/4 cup water, 1/4 tsp garlic salt (dbl both for 4 ppl) and garlic puree. Season with pepper, then stir to combine. Add broccoli. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove the pan from heat, then cover to keep warm.

While broccoli cooks, add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)

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

Spread some DIY ranch onto bottom buns, then stack with spring mix and chicken. Spoon over any remaining sauce from the baking sheet. Close with top buns. Divide sandwiches and broccoli between plates. Serve remaining DIY ranch alongside for dipping.