Pan-Roasted Chicken Thighs with Spring Vegetables

0 Preheat oven or Traeger grill to 425F. If using a gas or charcoal grill, set up a 2-zone heat.
1 Fill a medium sauce pan with water and bring to a boil over high heat. Season the water with a large pinch of salt and add the peas and asparagus. Cook until the vegetables are bright green and slightly tender, around 3 minutes. Transfer them to a bowl of ice water to set the colour and stop the cooking process. Drain completely and set aside.
2 Season the chicken with 1 teaspoon salt, paprika, and ¼ teaspoon black pepper. Toss to coat.
3 Preheat a large oven-safe skillet over medium-high heat. Add the avocado oil and heat until shimmering. Add the chicken thighs skin-side down at first. Cook, undisturbed, until the skin is golden brown and crispy, 6 to 8 minutes. Flip and transfer the skillet to the oven or Traeger. If using a gas or charcoal grill, place the skillet over the indirect-heat side. Cook until the thickest part of the chicken registers 165F, around 10 minutes. Remove the chicken from the oven and transfer it to a plate. Cover with foil to keep warm and set aside.
4 Return the same pan to a medium heat. Discard all but 1 tablespoon of rendered fat. Add the leeks and season with a small pinch of salt. Cook, stirring, until the leeks are slightly softened, around 4 minutes. Add the garlic and cook, stirring, 60 seconds. Add the bone broth, lemon zest, lemon juice, and Dijon mustard. Cook, stirring to incorporate, until reduced in volume by ¼. Add the cold butter and stir quickly to emulsify. Taste for seasoning and adjust with salt, pepper, lemon or mustard, as desired.
5 Return the peas and asparagus to the pan and toss to coat in the sauce until warmed through. Spoon half of the vegetables onto a serving platter. Arrange the chicken thighs on top and spoon the remaining vegetables and sauce over the chicken. Garnish with fresh chives and dill and serve immediately.