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 oven and roast until cooked through, 4-6 min.**

While chicken roasts, halve buns. Cut broccoli into bite-sized pieces. Thinly slice chives. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add broccoli, 1/4 tsp garlic salt and 2 tbsp water (dbl both for 4 ppl). Season with pepper. 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 them 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. Stack spring mix, chicken and any remaining sauce from the baking sheet on bottom buns. Close with top buns. Divide sandwiches and broccoli between plates. Serve remaining DIY ranch alongside for dipping.