Place the chicken thighs in an oven-safe dish and brush with a little olive oil, just a bit. Add the bay leaves, sliced peeled garlic cloves, and parsley (or your favorite spices). Now coat with the light barbecue sauce (you can use any barbecue sauce, store-bought or homemade). Ideally, do this step a few hours or even a day before cooking the thighs.

Slice the block of cecina, place the slices separately on a plate, and microwave in two-minute intervals until the desired crispiness is achieved.

To make the poached egg, I use microwave-safe plastic wrap, cooking string, and a cup. First, place the plastic wrap in the cup, put the egg inside, add a pinch of salt and paprika, close the plastic wrap, and tie with the cooking string. Then place in a pot of boiling water for 4 minutes, remove from the pot, take off the plastic wrap, and it's ready to plate.

Remove the chicken from the oven, the crispy cecina from the microwave, and serve on a plate with the poached egg, a very complete meal high in protein.