Roasted Teriyaki Chicken Thighs with Chopped Salad

1. Preheat oven to 400°F (200°C).
2. Coat chicken thighs with no-soy teriyaki sauce.
3. Roast the chicken thighs in the preheated oven for about 35 minutes, or until cooked through and nicely browned.
4. While chicken is roasting, prepare the chopped salad. Dice the avocado, tomatoes, red bell pepper, and cucumbers. Roughly chop the cilantro.
5. In a medium bowl, combine the diced avocado, tomatoes, red bell pepper, capers, cucumbers, and cilantro.
6. Toss the chopped salad with 2 tablespoons of olive oil, lemon juice, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper.
7. On plates, arrange mixed greens. Drizzle with 1 tablespoon olive oil, a pinch of sea salt, and a pinch of black pepper.
8. Once chicken is cooked, remove from oven and top with extra toasted sesame seeds.
9. Serve the roasted chicken thighs alongside the chopped salad and dressed mixed greens.