• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Pat chicken dry with paper towels, then cut each thigh in half. 
• To an unlined baking sheet, add chicken, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer. 
• Roast in the middle of the oven for 18-22 min, until cooked through.**

• Meanwhile, Halve cucumber lengthwise. Cut into 1/4-inch half moons.
• Peel, then thinly slice half the onion (use whole onion for 4 servings). Separate onion slices. 

• To a small pot, add onions, vinegar, 2 tbsp (4 tbsp) water and a pinch of salt. Bring to a simmer over medium-high.
• Once simmering, cook for 1-2 min stirring often. Remove from heat. 
• To a medium bowl, transfer onions, including liquid. Set aside in the fridge to cool.

• Meanwhile, to a medium pot, add 4 cups warm water (use same for 4 servings). Bring to a boil over high heat. 
• Once boiling, reduce heat to medium.
• Using a spoon, lower egg (use both eggs for 4 servings) into the boiling water. Cook for 6 min for a runny yolk or 9 min for a set yolk.** 
• Drain and rinse egg with cold water until cool enough to peel, 30 sec.
• Peel, then quarter egg. Season with salt and pepper.

• To a large bowl, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil.
• Season with salt and pepper, then whisk to combine.
• Add spinach and cucumber, then toss to combine.

• Thinly slice chicken.
• Divide salad between plates. Arrange chicken over salad.
• Top with pickled onions and eggs. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days.)
• Drizzle ranch dressing over top.

If you've opted to get chicken breasts, season in the same way the recipe instructs to season chicken thighs, then increase the roast time to 18-22 min.**