In a bowl, combine olive oil, minced garlic, smoked paprika, oregano, salt, pepper, lemon juice, and honey (if using). Coat the chicken thighs in this marinade and let sit for at least 30 minutes, or up to 24 hours for more flavor.

In a small bowl, combine minced garlic, olive oil, chopped herbs, salt, and pepper. Set aside.

Heat a skillet over medium heat and brown the chicken thighs on both sides for about 4-5 minutes each. Transfer the chicken to a preheated oven at 375°F (190°C) and roast for 20-25 minutes, until the internal temperature reaches 165°F (74°C).

Cook bulgur according to package instructions. Blanch the green beans by boiling them for 2-3 minutes, then immediately transferring to ice water. In a large bowl, combine bulgur, green beans, cucumber, cherry tomatoes, parsley, and mint. Toss with lemon juice and feta cheese.

Plate the roasted chicken alongside the bulgur salad. Drizzle with the Galena sauce and serve.

For extra flavor, add a splash of balsamic vinegar to the salad.

Ensure the chicken is fully cooked by checking its internal temperature with a meat thermometer.