Preheat oven to 275°F (135°C). Line a baking sheet with foil and set a wire rack on top.

Pat the chicken thighs dry with paper towels. Place in a bowl or resealable bag, add BBQ Rub Sweet & Smoky seasoning and olive oil and rub to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Quarter 1½ cups of cherry tomatoes and place in a large bowl.

Dice 1 small zucchini into ¼-inch cubes. Mince 1 small shallot.

Grate 1 clove of garlic using a microplane.

Zest and juice 1 lime.

Roughly chop 2 tbsp each of fresh cilantro and basil.

Tear or chop 2 cups of romaine or butter lettuce into bite-sized pieces. Set aside.

Husk and clean 2 ears of corn. Carefully cut kernels off the cob using a sharp knife.

Arrange chicken thighs skin-side up on the rack.

Roast for 35–45 minutes, until internal temperature reaches 130°F (54°C). Remove from oven and let rest for 5–10 minutes.

Heat a dry, heavy-bottomed skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, for about 5 minutes, until charred in spots. Transfer the corn to the bowl with tomatoes.

Assemble the salad. To the bowl with tomatoes and corn, add Diced zucchini, Minced shallot, Grated garlic, Lime zest and juice, Chopped herbs and 3 tbsp extra-virgin olive oil

Season with salt, pepper, and optional chili flakes. Toss gently to combine and let sit to absorb flavors. Keep the chopped lettuce separate until ready to serve.

Heat a cast-iron skillet over medium-high heat and drizzle with a little oil.

Once hot, place chicken thighs skin-side down and sear for 3–4 minutes, until golden and crispy.

Flip and sear the other side for another 3 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.

Just before serving, gently fold the chopped lettuce into the salad to keep it fresh and crisp.

Plate the salad on individual plates or a large serving platter. Top with a crispy chicken thigh. Drizzle with any remaining dressing from the bowl.