In a blender, combine low-fat buttermilk, mayonnaise, sour cream, fresh cilantro, jalapeño pepper, ranch seasoning, and minced garlic. Blend on high for about 30 seconds until completely smooth and creamy. Taste, and add salt to adjust for flavor. Set the dressing aside to allow the flavors to meld while you work on the salad.

Take your boneless, skinless chicken thighs and toss them in your favorite BBQ sauce, ensuring they are well-coated. Let them marinate for at least 30 minutes to absorb the flavors.

Heat a skillet over medium-high heat, adding vegetable oil, and once hot, place the chicken in the pan. Cook each side for approximately 5 minutes until they are caramelized and no longer pink inside. Remove and let rest.

While the chicken rests, chop the romaine lettuce into bite-sized pieces, and prepare the rest of your vegetables: drain and rinse the black beans, cut cherry tomatoes in half, shred the carrots, and slice the green onions. Gather all these ingredients in a large mixing bowl for your BBQ Chicken Chopped Salad.

In the large bowl with your chopped romaine, add cooked black beans, corn, Monterey Jack cheese, halved cherry tomatoes, crushed tortilla chips, shredded carrots, and sliced green onions. Gently toss everything together to combine the flavors and textures.

Drizzle your prepared cilantro ranch dressing over the assembled salad, tossing again to ensure every bite is coated in that creamy goodness. Finally, chop the rested BBQ chicken into 1-inch pieces and distribute it generously on top of the salad. Serve immediately.