Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Transfer potatoes to a baking sheet. Arrange in a single layer. Roast, in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway.)

While potatoes roast, pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to the same bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add chicken. Pan-fry, until golden, 2-3 min per side. (TIP: Don't overcrowd the pan; pan-fry in two batches if needed!) Transfer chicken to a parchment-lined baking sheet. Drizzle sweet chili sauce over tops of chicken. Roast, in the top of the oven, until cooked through, 8-10 min.\*\*

While chicken roasts, thinly slice cucumber on a separate cutting board. Thinly slice chives. Add sour cream, mayo, half the chives, 1/4 tsp sugar and 1 tsp vinegar (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Whisk together remaining vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and cucumbers. Season with salt and pepper, then toss to combine.

Thinly slice chicken. Divide chicken, potatoes and salad between plates. Sprinkle remaining chives over top. Serve DIY ranch on the side, for dipping.