Combine shredded chicken and chicken stock in a large saucepot. Simmer uncovered until liquid has nearly evaporated.

Add bbq sauce, lemon juice, and vinegar. Stir.

Add blueberries, bell peppers, and onions. Fold to combine.

Simmer for approximately 5 minutes or until chicken is thoroughly heated.

Add spinach, salt, and pepper. Stir to wilt spinach. Garnish with lemon zest, basil, and feta.

Variations; Roasted bell peppers or garlic, poblano, lime, pineapple, mango, habanero, bacon, red wine vinegar, corn, red wine, bourbon, thyme, coriander seed, cayenne, crushed pepper flakes, chives, cayenne, scallions, goat cheese, jalapeños, paprika, shallots, red onion, raspberries, sage, cilantro, chili powder, serrano, rosemary, molasses, ponzu, hoisin, soy, worchestershire, coconut,