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Make or buy BBQ chipotle sauce.
Add cubed chicken to a non-stick skillet on medium heat with oil. Lightly sprinkle with salt and pepper as you toss the chicken. Cook on medium heat until the chicken is fully cooked and reaches an internal temperature reaches 165F.
Toss the cooked chicken with 1 cup of BBQ Chipotle Sauce.
Prepare salads by dividing veggies evenly among four servings. For each salad, you will have about 2 cups greens, 1/2 cup cherry tomatoes, 1/4 avocado, 1/4 bell pepper, and 1/4 of the chicken mixture. Top salad with crushed plantain chips and drizzle with 1-2 tablespoons ranch dressing.
Garnish with cilantro and green onion as desired.