Before starting, preheat the oven to 450°F. Wash and dry all produce. Thinly slice green onions. Cut potatoes in half lengthwise.

Add potatoes and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down. Roast in the bottom of the oven until tender, 22-23 min.

While potatoes roast, pat chicken dry with paper towels, then season all over with BBQ Seasoning, salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the other side of the baking sheet with potatoes. Roast in the bottom of the oven until cooked through, 12-14 min.**

When potatoes are almost done, flip over, then sprinkle cheese over top. Return to the bottom of the oven until cheese melts, 2-3 min.

While cheese is melting, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach. Season with salt and pepper, then toss to coat.

Thinly slice chicken. Divide chicken, potatoes and salad between plates. Dollop sour cream over potatoes, then sprinkle with green onions. Drizzle BBQ sauce over chicken.