Southwest BBQ Chicken Salad

- 6 boneless, skinless Chicken thighs
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 1/2 cups Barbecue sauce
- 3 cups firmly packed, chopped Spring greens mix
- 3 cups chopped Romaine lettuce
- 1 cup Yellow corn kernels
- 1 cup rinsed and drained Black beans
- 3/4 cup Shredded cheese
- 1 handful roughly chopped Cilantro leaves
- 3/4 cup Ranch dressing
- 1 cup crushed Tortilla chips
- 1 1/2 pitted, peeled, and diced Avocados

1. Preheat the oven to 190°C (375°F).
2. Season 6 boneless, skinless Chicken thighs with 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Onion powder, 1 tsp Garlic powder, and 1 tsp Paprika.
3. Arrange Chicken thighs on a baking sheet and transfer to the oven.
4. Bake for 30 to 35 minutes until cooked through.
5. Cut the cooked Chicken into dice and return to the baking sheet.
6. Pour 1 1/2 cups Barbecue sauce over the Chicken.
7. Reduce oven temperature to 120°C (250°F) and bake for another 10 to 15 minutes.
8. Combine 3 cups Spring greens mix, 3 cups Romaine lettuce, 1 cup Yellow corn kernels, 1 cup Black beans, 3/4 cup Shredded cheese, and 1 handful Cilantro leaves in a large bowl.
9. Toss with 3/4 cup Ranch dressing.
10. Top the salad with the cooked Chicken, 1 cup Tortilla chips, and 1 1/2 Avocados.