Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon neutral oil, such as canola or avocado
• ¾ teaspoon salt, divided
• ⅓ cup reduced-fat plain strained (greek-style) yogurt
• ¼ cup whole milk
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lime juice, plus wedges for serving
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground pepper
• ⅓ cup barbecue sauce
• 6 cups chopped romaine lettuce hearts
• 1 (15.5 ounce) can no-salt-added black beans, rinsed
• 1 ½ cups fresh or thawed frozen corn kernels
• 1 cup shredded monterey jack cheese, divided
• ¼ cup finely chopped fresh basil
• ¼ cup finely chopped fresh cilantro, plus more for garnish
• 2 small avocados, cut into 18 slices
• 1 cup peeled jicama strips
• 1 cup tortilla strips
• 2 cups chopped plum tomatoes