1In a bowl, combine 2 tablespoons olive oil, lemon juice, orange juice, lemon zest, orange zest, minced garlic, za'atar, salt, and black pepper. Add the chicken thighs, toss to coat, and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2While chicken marinates, combine rinsed lentils and vegetable broth in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid.

3Preheat oven to 200°C (400°F). Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown.

4Transfer the skillet to the preheated oven and roast chicken for 10-12 minutes, or until cooked through (internal temperature reaches 74°C / 165°F). Remove from oven and let rest for 5 minutes before slicing.

5While chicken roasts, combine the cooked lentils with pomegranate arils, chopped fresh mint, fresh parsley, finely diced red onion, cherry tomatoes, and chili flakes (if using) in a large bowl. Gently toss to combine.

6Divide the lentil salad among serving plates. Slice the rested za'atar chicken against the grain and arrange over the lentils. Serve immediately.