Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut tomato into 1/2-inch pieces. Transfer tomatoes to a small bowl, then season with salt and pepper. Thinly slice chives.

Pat chicken dry with paper towels, then cut each chicken thigh in half crosswise. 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 chicken in the middle of the oven until cooked through, 16-18 min.**

While chicken roasts, add sour cream, mayo, chives and 1/4 tsp sugar (dbl for 4 ppl) to another small bowl. Season with salt and pepper, then stir to combine.

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!)

Using two forks, shred chicken into bite-sized pieces. Divide tortillas between plates, then spread some ranch on each tortilla. Top tortillas with chicken, cheddar, tomatoes and spinach.