Pat chicken dry with paper towels. Add chicken, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven for 10 min, then drizzle sweet chili sauce over chicken. Return to oven and roast until cooked though, 4-6 min.

While chicken roasts, halve buns. Cut broccoli into bite-sized pieces. Thinly slice chives. Peel, then mince or grate garlic.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add broccoli, 1/4 tsp garlic salt and 2 tbsp water (dbl both for 4 ppl). Season with pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat and cover to keep warm.

While broccoli cooks, add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)

Add sour cream, mayo, chives, remaining garlic salt and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Spread some ranch onto bottom buns. Top with spring mix, chicken, any remaining sauce from the baking sheet and top buns. Divide sandwiches and broccoli between plates. Serve remaining ranch on the side for dipping.