Method:
1 Cut the chicken thigh in half through the centre to form two thin fillets. Drizzle with oil, season with salt and pepper. Transfer to a bowl, add garlic, bay leaf twig, drizzle with oil and tunr to coat.
2 Heat a char-grill pan over medium-high heat, cook chicken, lemon slices and bay twig, turning, for 3-4 minutes or until chicken is cooked through.
3 Combine fennel, orange, dill, parsley and lemon juice in a bowl, drizzle with a little olive oil, season with salt and pepper. Serve with the char-grilled chicken and lemon.