Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, minced garlic (3 cloves), 1 tbs honey, smoked paprika, 3 tsp salt, 1 tsp black pepper and 1 tbs lemon juice. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours.

Sear the chicken

Heat a large skillet over medium-high heat. Add a thin film of oil if needed. Remove chicken from marinade (reserve marinade) and sear thighs 3–4 minutes per side until golden brown. You do not need to cook through; searing builds flavor. Transfer seared chicken to a plate.

Vegetable Base

Cook aromatics and vegetables

In the same skillet reduce heat to medium and add 1 tbs olive oil. Add sliced onion and bell pepper and cook 3–4 minutes until softened. Add zucchini and continue to cook 2–3 minutes until beginning to brown. Stir in minced garlic (2 cloves), dried oregano, 1 tsp salt and 1/2 tsp black pepper and cook 30–45 seconds until fragrant.

Sauce & Finish

Build the sauce and finish cooking

Push vegetables to the side, add reserved marinade to the skillet and bring to a simmer for 1 minute to deglaze. Stir in 3 tbs broth and 1 tsp tomato paste, scraping up browned bits. Return the seared chicken and any accumulated juices to the skillet, nestling pieces into the vegetable-sauce mixture. Cover and simmer gently for 8–10 minutes, or until an instant-read thermometer reads 165°F (74°C) in the thickest part of the chicken.

Finish and enrich

If using, stir in 2 tbs heavy cream or coconut milk and simmer uncovered 1–2 minutes to warm through and slightly thicken. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley over the chicken and squeeze lemon wedges over each serving right before serving.

To Serve (optional)

Serve the chicken and vegetables over 2 cups cooked rice, quinoa, or alongside crusty bread. Optionally sprinkle with 2 tbs grated Parmesan. Leftovers keep refrigerated for up to 3 days.