Preheat your oven to 220°C. Cut the potato into wedges about the the width of your index finger (no need to peel). Place them on a lined baking tray in a single layer, drizzle over some oil and sprinkle on half the dried thyme. Season with salt and black pepper and toss to coat. Roast on the top shelf of your oven until the wedges are crisp and golden, 25-30 mins. Turn halfway through cooking.
Place your hand flat on top of one of the chicken breasts and slice into it from the side so it opens like a book. You've now butterflied the chicken! Repeat for all breasts, then pop them in a bowl and add the BBQ sauce, a pinch of salt and some black pepper. Sprinkle in the remaining thyme, and grate over the lime zest.
Rub the flavourings into the chicken with your hands. Then lay it on another baking tray. Roast on the middle shelf of your oven for 15-17 mins. Don't leave any marinade behind! Spread it all onto the chicken before it goes in the oven.
While the chicken is cooking, cut each ciabatta in half horizontally. In the last 5 mins of potato cooking time, pop the ciabattas on top of the wedges to warm. Squeeze the lime juice into a bowl and add the honey and olive oil. Mix together. This is the salad dressing!
Once the ciabattas are warm, spread some of the mayonnaise onto the bottom half of each. Assemble the sandwiches by laying the chicken on top of this (drizzle over any cooking juices if you like) and adding a few salad leaves (only use a third). Pop on the top half of the ciabatta. Add the remaining salad leaves to the bowl of dressing and toss.
Serve your BBQ chicken ciabattas with potato wedges and some dressed salad on the side. Enjoy!