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. Add chicken, BBQ Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven until cooked through, 16-18 min.**

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then thinly slice half the onion (whole onion for 4 ppl). Separate onion slices.

Add vinegar, 2 tbsp (4 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.)Microwave in 15 sec increments, stirring between each, until salt dissolves.Add onions, then stir to combine. Set aside to cool.

Meanwhile, add 4 cups warm water (use same for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Using a spoon, lower egg (both eggs for 4 ppl) 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.

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