Begin by seasoning your chicken thighs with your favorite BBQ rub. Preheat your grill to medium-high heat and cook the chicken for about 6-8 minutes per side, ensuring the internal temperature reaches 165°F. Let it rest while you prepare the other ingredients.

While the chicken is resting, take your sub rolls and toast them for added flavor on the grill for 2-3 minutes, or in a preheated oven at 350°F until slightly golden and crusty.

Crisp up your bacon in a skillet over medium heat for about 5-7 minutes until golden and crunchy, then transfer to a plate lined with paper towels to drain excess grease.

Start assembling your ingredients with a generous amount of shredded lettuce as your base, then chop your grilled chicken into bite-sized pieces and layer it over the lettuce along with the crispy bacon and thinly sliced tomatoes.

Using a sharp knife, finely chop all your layered ingredients together on the cutting board, mixing in salt, pepper, and shredded mozzarella cheese. Drizzle ranch dressing over the mixture.

Gently scoop the delicious chopped mixture into your toasted sub rolls, making sure to pack it generously. Serve immediately or cover and refrigerate for later assembly.