Put chicken thighs into a large bowl. Add salt, chili flakes, ground chili, cumin seeds, cumin powder, and cooking oil. Mix well and leave to marinate.
Blanch the vegetable
Bring about 4 cups (1 liter) of water to a boil. Add green beans and salt. Leave to simmer until the beans are slightly undercooked (Do not overcook). Drain well and set aside.
Sear the chicken
Once the vegetable is done, heat a large skillet/frying pan, preferably with a heavy bottom, over medium heat. Place the marinated chicken in a single layer (spread the pieces as flat as possible).
Pan-fry until the first side turns golden. Flip over and cook for a further 2 minutes.
Combine the dish
Push the chicken to one side. Tilt the skillet a little to let the existing oil flow to the other side. Add drained green beans. Leave them to sizzle in the oil.
Once the chicken thighs are fully cooked (see note 3) and the beans start to wilt, dish out and serve immediately.
Notes
1. Ground chili refers to dried chili pepper in powdery form. You may use chili powder that contains other spices and salt. In this case, slightly reduce the salt quantity.2. You may also use other vegetables, such as asparagus or snow peas. In this case, skip the blanching process as they’re easy to cook through.3. If you are unsure about the doneness, use a kitchen thermometer and test by poking it through the thickest part of the chicken. The internal temperature should be above 165°F (74°C).