Using a meat mallet or the bottom of a heavy skillet, pound the chicken breasts until they're a uniform 1/2 inch thickness. Cube into 2-inch pieces and place in a large bowl with 3 tablespoons avocado oil, 1 teaspoon salt, and 1 cup of barbecue sauce. Stir until well combined and set aside to marinate for at least 20 minutes at room temperature (this happens while you prepare other components), or refrigerate for 4-8 hours for deeper flavor.

Make the herby ranch by pouring 1 cup oil into a wide mouth jar (one that holds at least 2 cups). Crack the egg into the oil and let it sink to the bottom. Insert the immersion blender and rest the blade on top of the yolk without moving. Blend for about 10 seconds until thick mayo forms at the bottom, then slowly raise and lower the blender until the entire jar has emulsified. Add coconut milk, lemon juice, vinegar, salt, onion powder, and garlic, then blend again. Stir in dill, parsley, and black pepper. If too thick, thin with 1-2 tablespoons water. Refrigerate until ready to use.

Thread the marinated chicken pieces onto pre-soaked wooden skewers, about 4-5 pieces per skewer, leaving small spaces between pieces for even cooking. Drizzle corn with 2 tablespoons avocado oil and rub to coat evenly.

Heat grill to medium-high heat (350-400 degrees F) and oil the grates. Place corn on the grill and cook for 10-12 minutes, giving each ear a quarter turn every 2 minutes (you'll turn them 5-6 times) until tender and lightly charred.

Add chicken skewers to the grill and cook for 3-4 minutes on the first side without moving. If chicken sticks slightly, wait another 30 seconds before flipping. When golden-brown grill marks with distinct lines appear, flip the skewers and generously baste the grilled side with the remaining cup of barbecue sauce. Continue cooking with grill lid closed for 3-4 more minutes until chicken reaches an internal temperature of 165 degrees F. Transfer corn and chicken to a plate and let corn cool.

In a large bowl, combine romaine, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of ranch dressing (start with half) and toss until well coated. Hold each cooled corn cob upright in the bowl and cut off kernels with a sharp knife. Add corn kernels to salad along with diced avocado. Gently toss to combine and serve immediately with grilled chicken skewers on top.