Charred Honey Lemon Chicken with Crispy Chickpeas

For the rub:

• 2 teaspoons garlic salt
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• finely grated zest from one medium-size lemon

For the chickpeas:

• 1 ounce can chickpeas, drained and rinsed
• 3 tablespoon extra virgin olive oil

For the chicken:

• 2 pounds boneless skinless chicken thighs

For the basting sauce:

• 3 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika

For finishing:

• ¼ cup fresh cilantro leaves for serving
• olive oil for drizzling
• 1 medium-size lemon halved and thinly sliced