Add 2 lbs chicken thighs to a bowl. Drizzle with 1 tbsp oil, a couple generous pinches salt, 1 tbsp smoked paprika, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp thyme, ¼ tsp cayenne, ¼ tsp cumin, & ½ tsp coriander. Mix well &let it sit for 30 mins so it comes to room temp.

Grill, air fry, or pan-sear the chicken. I added the chicken to a pan on medium heat for 3 mins on one side. Flip, cover with a lid, and cook for another 6 mins. Then turn off heat but keep the lid on for 5 mins.

Wash iceberg lettuce leaves, thinly shred Persian cucumber, slice tomato & avocado, & finely chop chives.

Lay 8 oz bacon on a baking sheet & bake at 400°F for 20 mins or air fry. Cool on a paper towel-lined plate to absorb any excess fat.

Make the ranch by mixing 3 tbsp mayo, 3 tbsp sour cream, ⅓ cup buttermilk, 2 tbsp apple cider vinegar, juice of ½ a small lemon, ½ tbsp dried dill, ½ tbsp dried oregano, ½ tbsp onion powder, ¼ tbsp garlic powder, and a pinch of salt and pepper.

Quickly dip 3 thin rice paper sheets in warm water, one at a time. Lay them out on a cutting board in a Venn diagram style. Add iceberg lettuce leaves as a base layer over the rice paper. Add 2 slices cooked bacon, some cooked chicken, and veggies of choice.

Fold the lettuce over the fillings tightly, pulling it taut as you fold. Then fold the top rice paper sheet down over the lettuce-wrapped filling. Tuck in the sides of the rice paper, and roll everything up tightly, burrito-style.