Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/4-inch coins. Add sweet potatoes, 1/2 tbsp (1 tbsp) BBQ seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. (TIP: Don't overcrowd the sweet potatoes! If they don't fit in a single layer without overlapping, divide sweet potatoes between two baking sheets.)Roast sweet potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Meanwhile, cut cucumber into 1/4-inch rounds. Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, then toss to coat. Set aside.

Combine honey and 1/2 tsp (1 tsp) BBQ Seasoning in a small bowl.

Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Add spring mix to the bowl with marinated cucumbers, then toss to combine. Divide chicken, sweet potato coins and salad between plates. Drizzle BBQ-honey sauce over chicken. Top with chili garlic sauce, if desired.Serve ranch dressing alongside for dipping.