Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper to prevent sticking.
Season the chicken thighs with salt, pepper, and smoked paprika, then drizzle with olive oil and rub the spices into the meat for even coating.
Place the seasoned chicken on the prepared baking sheet and bake for 20-25 minutes, until the juices run clear and it reaches an internal temperature of 75°C (165°F). The chicken should be golden and slightly crispy on the edges.
While the chicken bakes, chop your selected vegetables into bite-sized pieces and keep them chilled in the fridge to maintain crunch.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes on a cooling rack to allow the juices to redistribute, ensuring tenderness.
Slice the rested chicken into uniform strips or cubes, about 1 inch in size, to make packing easier and eating more convenient.
Arrange the chicken slices in your snack box or container, then add the chopped vegetables, pickles, and any other desired toppings.
Spoon the hummus or spicy mayo into small compartments or on the side for dipping, and sprinkle fresh herbs over the chicken for a burst of flavor.
Finish by adding crackers or pita chips around the edges, creating a colorful and inviting snack platter.
Seal the box or cover it tightly with plastic wrap, then refrigerate if not eating immediately. When ready to serve, enjoy the vibrant mix of textures and flavors.
