Heat a grill to medium-high heat. Pat the chicken thighs dry and rub them with 1 tablespoon olive oil, garlic powder, salt, and black pepper.

Place the red bell peppers directly on the grill or on a baking sheet under a broiler. Turn them until the skin is charred on all sides, about 10 minutes total. Remove and let them cool in a covered bowl before peeling off the skin and slicing into strips.

Grill the seasoned chicken thighs for 6 to 7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.

In a large bowl, combine the chickpeas, diced cucumber, sliced red onion, chopped parsley, lemon juice, and remaining 2 tablespoons olive oil. Season with a pinch of salt and pepper and toss gently.

Divide the chickpea salad among four plates. Top each with sliced grilled chicken thighs and a portion of the roasted pepper strips.