Wash and dry the fresh produce. Small dice the baguette(s). Halve the cucumber(s) lengthwise, then thinly slice crosswise. Peel and medium dice the orange(s). Halve the tomatoes. In a large bowl, combine the sliced cucumber(s), diced orange(s), halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally. In a separate bowl, combine the ranch dressing and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced baguette(s); season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of marinated vegetables. Wipe out the pan.

Air Fryer: Cook the diced baguette(s) at 375°F for 4 to 6 minutes.

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 10 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the bowl of vegetables and croutons, add the spicy ranch and toss to combine. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the panzanella on the side. Enjoy!