Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Spice Rub: In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, and salt.

Season the Chicken: Pat the chicken thighs dry with a paper towel. Rub them with olive oil and sprinkle the spice mixture evenly over both sides. Drizzle the chicken with fresh lemon juice and white vinegar.

Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for 3-4 minutes until the skin is golden brown. Flip the chicken and cook for another 2 minutes.

Bake the Chicken: Transfer the skillet to the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C). Remove from the oven and garnish with chopped fresh cilantro if desired.

Prepare the Zucchini: Slice the zucchinis into rounds and pat them dry with a paper towel to remove excess moisture.

Heat the Oil: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Cook the Zucchini: Add the zucchini slices to the skillet and season with dried oregano, black pepper, and salt. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.

Add Lemon Flavor: Remove the skillet from the heat and drizzle the zucchini with fresh lemon juice and sprinkle with lemon zest. Toss to combine.