Start by seasoning your chicken thighs with a flavorful BBQ rub. Heat your grill to medium-high, and cook the chicken for about 6-7 minutes on each side, ensuring the internal temperature reaches 165°F. Once cooked, remove from the grill and let it rest.

In a skillet over medium heat, add strips of bacon and cook for 7-10 minutes or until they reach a crispy, golden brown texture. Turn the bacon occasionally to ensure even cooking.

While the bacon cools, finely chop the grilled chicken, bacon, lettuce, and tomatoes on a cutting board.

In a large mixing bowl, combine the chopped chicken, crispy bacon, lettuce, and diced tomatoes. Fold in mozzarella cheese and ranch dressing, mixing well.

Take your toasted sub rolls and scoop generous amounts of the mixture into each roll. Serve immediately while the rolls are warm.