Paprika-Spiced Chicken Thighs with Bulgur Wheat Salad

In a large bowl, mix together 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add 3 tablespoons olive oil and the juice of half a lemon to create a paste. Reserve the other lemon half for later.

Add 3 pounds chicken thighs to the bowl and coat thoroughly with the spice mixture. Cover and refrigerate for at least 20 minutes (or up to 4 hours for more flavor).

While the chicken marinates, prepare the bulgur wheat. Rinse 2 cups bulgur wheat under cold water, then place in a medium saucepan with 4 cups chicken broth and 1/2 teaspoon salt.

Bring the bulgur to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until tender and the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

Fluff the bulgur with a fork and transfer to a large bowl to cool to room temperature.

While the bulgur cooks and cools, dice 2 red bell peppers, 1 large cucumber, and 1 medium red onion. Halve 2 cups cherry tomatoes. Finely chop 1/2 cup fresh parsley and 1/4 cup fresh mint.

Drain and rinse 2 cans of chickpeas. Crumble 6 ounces of feta cheese.

Toast 1/4 cup pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.

Make the dressing by whisking together 1/4 cup lemon juice, 3 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Add the diced vegetables, chickpeas, herbs, and toasted pine nuts to the cooled bulgur. Pour the dressing over and toss gently to combine.

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

Arrange the marinated chicken thighs on the prepared baking sheet, ensuring they're not touching.

Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned.

Let the chicken rest for 5 minutes before slicing against the grain.

Fold the crumbled feta into the bulgur salad just before serving.

Serve the sliced paprika-spiced chicken thighs over the bulgur wheat salad, garnishing with additional fresh herbs and a squeeze of the reserved lemon half if desired.