Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut tomato into 1/2-inch pieces. Add tomatoes and carrots to a medium bowl. Season with salt and pepper, then toss to combine.

Pat chicken dry with paper towels, then cut each chicken thigh in half crosswise. Add chicken, BBQ Seasoning, Dill-Garlic Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange chicken in a single layer.

Roast chicken in the middle of the oven until cooked through, 16-18 min.** When chicken is done, using 2 forks, shred chicken into bite-sized pieces.

Meanwhile, wrap tortillas in foil, then 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 between plates, then spread ranch dressing onto tortillas. Top tortillas with chicken, cheese, tomatoes, tomatoes and carrots and spinach.