Begin by adding your chicken thighs to a food safe bowl or bag. Add the rest of the marinade to the chicken and mix thoroughly. Once mixed, cover and place in the fridge for at least 4 hours but ideally overnight.

Next day, mix together all the ingredients for the Spicy Ranch in a bowl and set aside. Pull out the chicken and discard any excess marinade.

Preheat a medium high heat grill for direct cooking (about 350F).

Add your chicken to the grill and cook for about 7-9 minutes per side or until they have reached 170F internal. Once the chicken is done cooking, pull it off and let it rest for 5 minutes. Once rested, chopped the chicken up into small cubes and set to the side.

Clean off your grill grate and either add a large plancha or a large cast iron skillet. Let it heat up over the flames for 2-3 minutes (without any oil). Add your large flour tortilla down and spread out a handful of shredded cheddar cheese on one half of the tortilla. Add 2-3 tbsp of chopped chicken over the cheese then fold the empty half of the tortilla over to make your quesadilla. Let this cook, flipping every minute, until the tortilla is crispy and the cheese has melted (about 3-4 minutes of cooking). Right before pulling your quesadilla off, open it up and drizzle some spicy ranch, add some chopped red onions, bacon bits and chopped cilantro. Close the quesadilla up and let cook for another 30 seconds before pulling it off. Repeat all these steps until you have done all the quesadillas you like.

Slice your quesadilla up, serve with more of the spicy ranch and pico de gallo. Enjoy!