In a medium bowl, toss the chicken thighs in the paprika, ½ teaspoon salt, cumin, garlic or onion, and pepper.
In a large skillet over medium-high heat, add 1 tablespoon oil. Once the oil is hot, add the chicken thighs and cook for 3 minutes or until browned, then flip and cook for 1 more minute (they don’t need to be cooked through). Remove and transfer to a plate.
Reduce the heat to medium and add the remaining 2 tablespoons oil, greens, beans, garlic, and remaining 1 teaspoon salt. Stir together, for about 2 minutes to soften the greens, scraping up any bits stuck to the bottom of the pan.
Spread into an even later, then pour the water over top. Nestle the chicken thighs into the skillet. Cover and cook over medium heat for about 10 more minutes, or until chicken is cooked through. Transfer chicken to a cutting board and slice it up. If there’s a lot of water in the skillet, simmer uncovered for a minute or two, then turn off the heat.
To the skillet, stir in the mustard and vinegar until combined (to make it easier to mix in, you could mix the mustard/vinegar together in a small bowl, then add it in).
To make the herbed yogurt, add everything to a small bowl and stir to combine.
Serve the greens and beans topped with chicken, yogurt, pickled red onions (if using), herbs, and chopped nuts. Top with black pepper and squeeze lemon all over.