Place the chicken thighs in a gallon-size zipper lock bag. In a large measuring cup, combine olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced or pressed garlic, fresh thyme, dried oregano, and smoked paprika. Whisk these ingredients together to get an emulsified marinade. Then pour the marinade into the bag with the chicken. Carefully squeeze the air out of the bag and seal the bag. Let this sit on the counter to marinate for an hour, or put it in the fridge if you're planning a longer marinate.

Bake the chicken on a sheet tray in a 400-degree oven for 20-25 minutes, until the internal temperature of the thighs reaches 170 degrees.

Whisk all dressing ingredients together, set aside.

In a large bowl, combine the onion, celery, chicken, and pepperoncini peppers.

Pour dressing over salad and mix well to thoroughly coat salad ingredients in dressing. Add chopped fresh herbs and mix until combined.

Cover and refrigerate for 30 minutes before serving.