Before starting, preheat the oven to 450˚F. Wash and dry all produce. Ginger Guide for Step 3 (dbl for 4 ppl): Mild: 1 tsp Medium: 2 tsp Extra: 1 tbsp Cut tomato into 1/4-inch pieces. Cut potatoes into 1/2-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, combine cornstarch, Dill-Garlic Spice Blend in a medium bowl. Pat chicken dry with paper towels, then cut in half crosswise. Add chicken to cornstarch mixture, then toss to coat.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.** Remove the pan from heat. Add 1 tbsp butter (dbl for 4 ppl) and 2 tbsp hot sauce, then stir to coat. (NOTE: Reference heat guide.)

Wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Divide tortillas and potato wedges between plates. Top tortillas with spinach, then tomatoes and chicken. Spoon any remaining sauce from the pan over top. Drizzle some ranch over chicken. Serve any remaining ranch on the side for dipping.