Ingredients

• 1 1/2 tablespoons smoked paprika

• 1 tablespoon ground cumin

• 2 teaspoons kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon cayenne pepper

• 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed

• 6 tablespoons vegetable oil, divided

• 1 pound boneless, skinless chicken thighs

• 1/4 cup extra-virgin olive oil

• 3 tablespoons fresh lemon juice (from 1 lemon)

• 1 tablespoon honey

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 head escarole, roughly torn

• 2 cups watercress, tough stems removed (from 1 bunch)

• 3 medium carrots, peeled and shaved into thin strips using a vegetable peeler

• 3 small radishes, trimmed and very thinly sliced