Grilled Chicken with Arugula and Warm Chickpeas
['6 tablespoons olive oil, divided, plus more', '1 15-ounces can chickpeas, rinsed', '4 sprigs thyme', '1/4 teaspoon crushed red pepper flakes', '8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds total)', 'Kosher salt, freshly ground pepper', '3 cups arugula with tender stems', '1 tablespoon finely grated lemon zest', '2 tablespoons fresh lemon juice', 'Flaky sea salt (such as Maldon)']
Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
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