• Halve potatoes lengthwise.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil (2 tbsp). Season with salt and pepper, then toss to coat.
• Arrange cut-side down.
• Roast in the bottom of the oven for 20-22 min, until tender.
  

• Meanwhile, thinly slice green onion.
• In a large bowl, combine vinegar, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. 
• Add carrots. Season with salt and pepper, then toss to coat.

• Heat a large non-stick pan over medium.
• While the pan heats, pat chicken dry with paper towels, then season all over with salt, pepper and Applewood Smoke Spice.
• When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Sear for 2-3 min per side, until golden.

• Transfer chicken to another parchment-lined baking sheet.
• Spread BBQ sauce over tops of chicken.
• Roast in the middle of the oven for 10-12 min, until cooked through.** 

• When potatoes are almost done, carefully remove them from the oven.
• Flip potatoes over, then arrange in the centre of the baking sheet. Sprinkle cheese over top.
• Return to the bottom of the oven. Bake for 2-3 min, until cheese melts.

• Add spinach to the bowl with carrots, then toss to combine.
• Thinly slice chicken.
• Divide chicken, potatoes and salad between plates.
• Dollop sour cream over potatoes, then sprinkle with green onions.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook the chicken breasts.