Prepare the grilled chicken, flour tortilla chips, and pan-fried sweet corn ahead of time.

I sliced, cut, and chopped all of the veggies earlier in the day. Doing so a day or so ahead is even better, this will save you time when it comes to pulling this meal all together for lunch or dinner.

For the chicken thighs. I removed them from the package, rinsed and patted them dry with paper towels. Toss in a single tablespoon of extra-virgin olive oil. Then I add two tablespoons of McCormick Montreal Chicken seasoning. Build the charcoal and hickory wood in the grill and light. Allow the coals to become glowing red. Always use a wire brush on the grill slates to remove any debris. I also lightly brush the grill plates with vegetable oil to avoid the meat from sticking. For this recipe, I am indirect heat. Place the chicken thighs about eight inches from the hot coals and close the lid. The grill should be about 375 and 400 degrees. Cook the chicken about 15 minutes per side, and you should get an instant-read internal temperature of around 165 degrees. Remove the chicken onto a cutting board and let it stand for 10 to 15 minutes then slice or chop. Set it aside.

Add two tablespoons of extra virgin olive oil to a large skillet over med-high heat. When the oil is hot add the quartered flour tortilla pieces. Allow them to get golden brown and turn them over and brown also. Remove and place them on a plate lined with paper towel. Repeat until you have all of the toasted tortilla quarters you need.

Now let's bring it all together, arrange the toasted flour tortillas on a platter, and add as much of the veggies as you want. I topped ours with lettuce, radish, zucchini, a variety of peppers, bean sprouts, avocado, lots of sweet corn kernels and deliciously and smoky chop chicken. I also drizzled on store-bought chipotle salad dressing.