chili powder, smoked paprika, coriander, cumin and oregano

1. Prep
   1. Dry Chicken thighs and season with salt and pepper
   2. Finely mince 1 onion and the garlic.
   3. Roughly chop the other onion
   4. Cut the zucchini into chunks
   5. Cut the bell pepper into strips
   6. Crush the Coriander seeds
2. Toast Pumpkin Seeds
   1. In a hot dry pan, toast the pumpkin seeds (30 to 60 seconds) and set aside
3. Vegetables
   1. In a hot oiled pan, add the rough chopped onion, season with salt and pepper and cook until starting to soften (3 to 5 minutes).
   2. Add Zucchini and bell pepper and cook until starting to soften (1 to 2 minutes)
   3. Remove to a Plate
4. Sear Chicken
   1. In same pan, add oil if dry. Sear chicken thighs 2 minutes per side, starting skin side down.
   2. Remove to a plate.
5. Simmer Sauce
   1. Add minced onion and cook until lightly browned.
   2. Add chicken thighs (and juices), crushed tomatoes, chili powder, smoked paprika, coriander, cumin and oregano. Season with salt and pepper.
   3. Bring to a boil and reduce to a simmer for 10 minutes. Add water as necessary to keep sauce consistent.
   4. Remove chicken to a plate.
   5. Add vegetables and cook for 2 to 4 minutes, until heated through.
   6. While vegetables are cooking, shred the chicken and then add back to the pot.

Serve over rice, garnish with toasted pumpkin seeds.