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1. Pat chicken thighs dry using a paper towel. Generously season both sides of the thighs with salt and allow to sit at room temperature for 30 minutes. Preheat oven to 200°C.

2. Heat rice oil in a 30cm cast iron pan over medium-low heat. Add thighs, skin-side down, topping the chicken with another heavy pan (wrapped with aluminum foil) to press. Cook for 15 minutes until skin is golden brown, remove top pan, flip chicken and cook for 3 minutes more. Turn off heat, remove chicken from pan and place on a half-sheet pan, skin-side up. Place in oven and bake for 15 minutes or internal temperature reaches 74°C.

3. Meanwhile, pour out fat from the cast iron pan & reserve. Add chorizo and stir occasionally until lightly brown, approximately 4 minutes. Using a slotted spoon, remove chorizo from pan and set aside, leaving the chorizo oil. Immediately add 1 teaspoon olive oil, bread and ¹⁄8 teaspoon salt. Reduce heat to low and toast for 10 minutes or until crispy. Remove bread from pan and add to bowl with chorizo. Wipe out the crumbs.

4. Remove chicken from oven and allow to rest until ready to serve.

5. To the pan, add 1 tablespoon reserved chicken fat, garlic, green garlic and garlic chili paste. Stir and then deglaze the pan with wine. Add olives, chicken stock, any juices that have dripped from the reserved thighs and 1 tablespoon olive oil. Cook just long enough to combine flavors and slightly thicken sauce, approximately 1-2 minutes. Adjust seasoning as necessary. Add chopped parsley to serve.

6. Toss bread mixture with arugula and spoon mixture onto serving plates or a platter. Top with chicken thighs and serve with sauce on the side for each person to spoon over the top.