Mix the first 7 ingredients to create the chicken marinade.
Add the marinade to the chicken and rub them thoroughly. Store in a ziploc bag and place in the fridge to marinate for a minimum of 1 hour. (Mine were in the fridge 4 hours)
Add a small splash of oil to a lidded frying pan and place over a medium-high heat. Add the thighs to the pan when hot. Fry for 2-3 minutes on each side until golden and crisp
Add the pomegranate seeds, cover, reduce heat to low and cook for another 3 minutes. Uncover and leave to rest for 3 minutes.
Cut the thighs in 4-5 pieces and sit them on top of the salad, spooning over the cooking juices and the cooked pomegranate seeds.