Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat chicken dry with paper towels, then cut each thigh in half. Add chicken, BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.**

While chicken roasts, halve tomatoes on a separate cutting board. Season tomatoes with salt and pepper. Peel, then grate carrot. Thinly slice chives. Peel, then thinly slice half the onion (whole onion for 4 ppl). Separate onion slices.

Add onions, vinegar and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.

While onions pickle, add 3 cups warm water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Using a spoon, lower 2 eggs (4 eggs for 4 ppl) into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse eggs with cold water for 30 sec, until cool enough to peel. Peel, then quarter eggs. Season with salt and pepper.

Add sour cream, mayo, half the chives and 1 tsp onion pickling liquid (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Whisk together 1 1/2 tbsp onion pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spring mix and carrots. Season with salt and pepper, then toss to combine.

Drain onions, discarding any remaining pickling liquid. Thinly slice chicken. Divide salad between plates. Arrange chicken, pickled onions and tomatoes over salad. Top with eggs, if using. Drizzle ranch dressing over top and sprinkle with remaining chives.