Prep the ingredients: Preheat the oven to 375 degrees. Halve, peel, and thinly slice the red onion. Halve the grape tomatoes and lemon. Roughly chop the oregano leaves.

Roast the squash: Toss the butternut squash on a baking sheet with a drizzle of olive oil, the smoked paprika, and a pinch of salt and pepper. Roast for 30 minutes, tossing halfway through cooking, until soft and golden brown.

Cook the freekeh: In a small pot, bring 2 cups water and the stock concentrate to a boil. Add the freekeh and a pinch of salt and cook for 15 minutes, until tender.

Cook the chicken: Heat 1 Tablespoon oil in a large pan over medium-high heat. Pat the chicken thighs dry with a paper towel and season with salt, pepper, and the ras el hanout. Add the chicken thighs to the pan, skin side down, and cook for 6-7 minutes, until crispy and golden brown. Flip to cook on the other side for 3-4 minutes. Transfer the thighs to the baking sheet in the oven and roast for about 10 minutes, until cooked through and the juices run clear when pierced with a knife.

Make the freekeh salad: To the same pan, add the onion and cook, tossing, until slightly caramelized. Add the tomatoes, fava beans, and cumin to the pan. Cook, tossing, for about 6 minutes. Add the drained freekeh and toss to combine. Season with salt and pepper.

Make the lemony yogurt sauce: Stir a squeeze of lemon, a drizzle of olive oil, and a pinch of salt and pepper into the yogurt.

Plate the freekeh salad in the center of the plate. Top with the chicken thighs and dollop the plate with lemony yogurt sauce. Garnish with oregano and enjoy!