Using a charcoal chimney, light your charcoal and once it is hot spread it into your grill.
Season the chicken thighs on both sides with your favorite bbq rub.
Lay the thighs on the grill and cook on both sides until the internal temperature of the chicken reaches 165°F.
Once cool enough, chop your chicken into small pieces and set aside.
While the grill is still hot, add a couple of slices of bacon and cook till crisp. Once cooled, crumble and set aside.
Finely chop the green onion and slice the jalapeño. Set aside.
In a bowl, add the cream cheese, buffalo sauce, ranch dressing, ¾ of the shredded cheese, and the chopped chicken, stir until everything is incorporated and smooth.
Transfer the mixture to a skillet and smooth the top.
Sprinkle the remaining shredded cheese on the top.
Place the skillet over the charcoal and cover with a lid for 10-15 minutes.
When the cheese is melted and bubbling, remove it from the BBQ.
Garnish with green onions, crumbled bacon, and jalapeños.
Serve with dippers of choice.