Preheat the oven:
Preheat your oven to 200°C (400°F). Line a baking dish with foil or baking paper.

Prepare the chicken:
Pat the chicken dry and season both sides with salt and pepper. In a small bowl, whisk together olive oil, honey, soy sauce, Dijon mustard, garlic, thyme, and lemon juice.

Glaze and bake:
Place the chicken thighs in the prepared baking dish. Pour the honey glaze over the chicken, coating each piece well. Bake for 25–30 minutes, basting with the glaze halfway through, until the chicken is golden and cooked through.

Prepare the salad:
While the chicken bakes, combine the salad greens, satsuma segments, red onion, feta, nuts, and avocado in a large bowl.

Make the dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle over the salad just before serving.

Serve and enjoy:
Serve the honey glazed chicken thighs hot alongside the fresh, citrusy satsuma salad for a perfect balance of sweet, savoury, and tangy flavours.

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