Step 1 Preheat oven to 200°C. Combine paprika, cumin, coriander, thyme, lemon zest and juice in a shallow, non-metallic bowl. Spray chicken with oil and add to bowl, turning to coat well with spice mixture. Transfer to a baking tray and bake for 45 minutes, or until golden and cooked through (cover loosely with foil during cooking if chicken colours too much).
Step 2 Meanwhile, preheat grill to high. Place capsicum onto a foil-lined baking tray and grill for 15–20 minutes, turning, until all sides are charred. Stand for 10 minutes, or until cool enough to handle. Remove skin and discard. Thinly slice capsicum into strips.
Step 3 When chicken is almost ready, spray a large frying pan with oil and place over medium heat. Add onion and cook for 3 minutes, or until softened. Add chickpeas and capsicum. Toss until well combined, then transfer to a bowl. Add rocket and toss to combine. Serve chicken with salad and lemon wedges.