Prepare the za’atar spice blend by mixing all the spices together. Alternatively, you can use a store-bought za’atar.
Add the chicken thighs, garlic, pomegranate molasses, lemon, red onions, and olive oil in a bowl and toss well. Cover and refrigerate for at least 2 hours or more.
Preheat the oven to 400°F (200°C).
Spread the chickpeas on a paper towel and pat them dry. Discard any loose skins.Transfer to a parchment-lined baking sheet and toss with 2 tablespoons olive oil and 2 tablespoons za’atar spice mix. Arrange in a single layer.
Arrange the marinated chicken thighs on the same baking sheet. Rub them generously with the remaining za’atar spice mix. Also, add the marinated lemon slices and red onions.
Roast for 40-45 minutes tossing chickpeas halfway through.
Meanwhile,cook bulgur according to package instructions. Combine all the salad ingredients in a bowl. Serve the chicken with the roasted chickpeas, lemon slices, onions, cooked bulgur, and pomegranate salad.