Start by seasoning the chicken thighs generously with BBQ rub. Heat your grill to medium-high and cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Once done, set the chicken aside to rest for a few minutes before chopping it into small pieces. This step locks in juices for a tender bite.

While the chicken is cooking, place the bacon strips into a hot frying pan. Cook until crispy, flipping occasionally for an even texture. Remove the bacon and drain on a plate lined with paper towels. Cut the bacon into small bite-sized pieces to mix later.

On a large cutting board, lay out the shredded lettuce as your base. Add the chopped chicken, crispy bacon, and sliced tomatoes on top. Use a sharp knife to give everything a quick chop, so the ingredients mix together beautifully.

Sprinkle shredded mozzarella cheese over the mixture. Drizzle ranch dressing liberally to coat everything evenly. Add a dash of salt and pepper, then chop the mixture again to mix in all the flavors. Every bite should have a cohesive, creamy, cheesy taste.

Toast your sub rolls lightly for that perfect crunch. Scoop the chopped mixture onto each toasted roll and pack it in well. Serve immediately while the cheese is still melty and the bread is crisp!