Using a meat mallet or bottom of heavy skillet, pound chicken breasts to uniform 1/2-inch thickness. Cube into 2-inch pieces and place in large bowl with 3 tablespoons avocado oil, 1 teaspoon salt, and 1 cup BBQ sauce. Stir well and marinate at room temperature for 20 minutes, or refrigerate 4-8 hours.

Make the herby ranch: Pour 1 cup oil into wide-mouth jar. Crack egg into oil and let sink to bottom. Insert immersion blender and rest blade on yolk. Blend motionless for 10 seconds until thick mayo forms at bottom.

Slowly raise immersion blender up and down until entire jar emulsifies into mayo. Add coconut milk, lemon juice, red wine vinegar, 1 teaspoon salt, onion powder, and minced garlic. Blend to combine. Stir in dill, parsley, and black pepper. Refrigerate until ready to use.

Drizzle corn with 2 tablespoons avocado oil and rub to coat evenly. Heat grill over medium-high heat (350-400°F) and oil grill grates.

Add corn to hot grill and cook until tender, 10-12 minutes total, turning every 2 minutes. Thread marinated chicken onto pre-soaked wooden skewers.

Place chicken skewers on grill and cook 3-4 minutes until nice grill marks form. Flip skewers and baste grilled side generously with reserved BBQ sauce. Continue cooking until chicken reaches 165°F internal temperature and grill marks form on both sides, 3-4 more minutes.

Transfer corn and chicken from grill and let corn cool enough to handle. Cut corn kernels off cobs.

In large bowl, combine lettuce, green onions, tomatoes, black beans, cilantro, and basil. Add desired amount of herby ranch dressing and toss until lettuce is well coated.

Add corn kernels and diced avocado to salad and gently toss to combine. Serve immediately topped with grilled BBQ chicken skewers.