Add the dried herbs and spices to a small bowl and mix.

Toss the chicken thighs in the spice mixture until fully coated and set this aside to marinate while you prepare the green beans.

Lay the beans out evenly into a microwaveable dish and cover with ½ cup (or 125ml) water and cook in the microwave for around 8-10 minutes. They should still have a good bite to them but cooked about 80% of the way.

Melt 2 tablespoons of the butter in a large skillet and place the chicken thighs in once the butter is starting to bubble and froth.

Cook for around 5-6 minutes on either side or until you cut into the chicken and the juices run clear.

Remove the chicken thighs from the skillet and transfer to a plate

Add the remaining tablespoon of butter to the skillet and add the green beans, parsley, garlic, hot sauce, and pepper flakes and cook on medium heat for around 5 minutes.

Once the beans are cooked to your liking, add the chicken stock and lemon juice and reduce for a couple of minutes until slightly reduced and glossy.

Add the chicken thighs back to the pan, season, serve, and enjoy!