Preheat the oven to 400 degrees or grill to high. Bring a large pot of salted water to a boil. Season the chicken thighs on all sides with the BBQ spice blend. Heat a large drizzle of oil in a large pan over medium-high heat. Sear the chicken thighs 2-3 minutes per side, until browned. Transfer the chicken to a baking sheet. Place in the oven for about 15 minutes, until cooked through.

Cook the pasta: Add the gemelli to the boiling water. Cook 9-11 minutes, until al dente. Drain and let cool.

Wash and dry all produce. While the pasta cooks, halve, peel, and thinly slice the shallots. Place in a small bowl with the red wine vinegar. Core, seed, and dice the bell peppers. Thinly slice the scallions.

With 5 minutes left to go on the chicken thighs, spoon half the BBQ sauce over the chicken. Return to the oven for 5 minutes, until cooked through.

In a large bowl, combine the cooled pasta, bell pepper, cole slaw mix, scallions, 4 Tablespoons mayonnaise, and the remaining BBQ sauce. Toss in as much pickled shallot and vinegar as you like. Season with salt and pepper.

Finish: Thinly slice the barbecue chicken. Serve the rainbow pasta salad alongside and enjoy!