• 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 16-18 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, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.