Preheat oven to 400 degrees F (200 degrees C).
Cook Frozen Green Peas (500 gram) in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor.
Add 1/4 tsp of zested Lemon (1) and 2 tablespoon of lemon juice, Parmesan Cheese (1 tablespoon), 2 tablespoon of Extra-Virgin Olive Oil (1/4 cup).
Season with Salt and Pepper (to taste) and process until the texture is similar to hummus. Add Fresh Cilantro (1/2 cup), puree.
Pat Boneless, Skin-On Chicken Thigh (4) dry. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes.
Spoon off fat and discard. Flip chicken and cook 2 more minutes.
Transfer chicken to a baking dish, skin up. Sprinkle with Parmesan Cheese (2 tablespoon) and remaining lemon zest.
Transfer to oven; roast until cooked through, about 15 minutes.
Meanwhile, mix spinach with remaining tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper.
Serve chicken with pea puree, Fresh Baby Spinach (200 gram), and lemon wedges. And you can sprinkle some Unsalted Raw Pumpkin Seeds (to taste) as well if you fancy!