Pound the chicken until it is a uniform ? inch thickness, cube into 2-inch pieces, and marinate with oil, salt, and 1 cup of BBQ sauce for at least 20 minutes at room temperature or 4-8 hours in the refrigerator.

To make the Herby Ranch, combine oil, egg, coconut milk, lemon juice, red wine vinegar, salt, onion powder, and garlic in a jar and blend with an immersion blender until emulsified. Stir in dill, parsley, and black pepper, then refrigerate.

Drizzle corn with avocado oil, coat evenly, and grill over medium-high heat for about 10-12 minutes, turning every 2 minutes.

Meanwhile, grill the skewers for 3-4 minutes on one side until grill marks form, then flip, baste with reserved BBQ sauce, and continue grilling until cooked through, about 3-4 more minutes.

In a large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add dressing and toss until well coated.

Remove corn from the cob and add to the salad with diced avocado. Gently toss to combine.

Serve with grilled chicken.