Add the courgette, onion, pepper, chickpeas, cumin, oregano, salt and pepper to a bowl and use your hands to toss the ingredients together.
Place the chicken, smoked paprika, garlic powder, cayenne, salt and pepper in a separate bowl and rub the spices evenly into the chicken.
Place 4 sheets of tin foil (big enough to wrap around a handful of the vegetables and two chicken thighs) on your work top. Divide the vegetables into 4 equal measures on each sheet of foil and top each one with 2 chicken thighs. Wrap the foil around the ingredients to completely seal.
Place the tin foil parcels on a baking tray and place in the oven to cook for 30–35 minutes or until cooked through.
Serve topped with fresh coriander and rice or potatoes.