Start by patting the boneless, skinless chicken thighs dry with a paper towel. Generously rub the chicken with your favorite BBQ seasoning, ensuring each piece is well-coated.

Preheat your grill or skillet to medium-high heat, allowing it to reach about 375°F. Place the seasoned chicken thighs on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.

While the chicken is resting, prepare your sub rolls by grilling them lightly or placing them in a preheated oven at 400°F for about 4-5 minutes until they turn golden and crispy.

On a clean cutting board, layer the freshly shredded lettuce, diced chicken, crispy, thick-cut bacon, and juicy tomato slices. Use two sharp knives to chop everything together until well mixed.

Incorporate some salt, pepper, shredded mozzarella cheese, and a generous drizzle of ranch dressing over the chopped mixture. Toss and chop the ingredients a bit more to blend everything evenly.

Scoop the vibrant chicken and bacon mixture onto your toasted rolls, making sure each sandwich is generously filled. Serve immediately for the best experience.