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 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 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 onions, vinegar and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. (TIP: Add sugar to pickling liquid, if desired!)Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including liquid, to a medium bowl. Place in the fridge to cool.

Meanwhile, add 4 cups warm water (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 onion pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and peppers, then toss to combine.

Thinly slice chicken. Divide salad between plates. Arrange chicken over salad. Top with some 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.