Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½ inch thickness. Cube into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of bbq sauce. Stir until well combined. Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4-8 hours to refrigerate and marinate longer, if desired.

Pour oil into a wide mouth jar. Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head--about 10 seconds at least. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo. Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and blend once more to combine. Stir in the dill, parsley and black pepper. Refrigerate until ready to use. This keeps for up to 1 week in the fridge.

Drizzle the corn with the avocado oil and rub to evenly coat. Heat grill over medium-high heat and oil the grill grates. When hot, add the corn and cook until tender, about 10-12 minutes total and turning every 2 minutes. Meanwhile, also place the skewers on the grill and cook on the first side for 3 to 4 minutes. Flip the skewers and then baste the grilled side generously with the reserved BBQ sauce, continue to cook until chicken is cooked through and nice grill marks have formed on both sides, 3-4 more minutes. Transfer the corn and the chicken aside and let the corn cool enough to handle.

In a large bowl combine the lettuce, green onions, tomatoes, black beans, cilantro and basil. Add your desired amount of dressing to the salad and toss until the lettuce is well coated.

Remove the corn from the cob and add to the salad along with the diced avocado, gently toss once more to combine.

Serve with the grilled chicken and enjoy!