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Sprinkle chicken evenly with 1 ½ teaspoons salt and black pepper. Place chicken, skin side down, in a large skillet. Cook over medium-high, undisturbed, until skin is rendered and crisp, about 12 minutes. Flip and cook until a thermometer inserted into thickest portion of chicken registers 165°F, about 5 minutes. Transfer chicken to a large plate, reserving drippings in skillet.
Add oil to skillet, and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until mixture is fragrant and garlic begins to brown, about 30 seconds. Add ¼ cup water (or wine); cook, scraping up browned bits from bottom of skillet, until the liquid is mostly evaporated, about 1 minute. Remove skillet from heat; stir in lemon zest and juice and oregano. Transfer 2 tablespoons pan sauce to a small bowl, and season with additional salt to taste; set aside.
Add beans, tomatoes, and remaining 1 teaspoon salt to reserved pan sauce in skillet; cook over medium, stirring often, until beans are heated through and tomatoes begin to soften, about 3 minutes. Divide bean mixture evenly among plates, and top with chicken thighs. Garnish with arugula, and drizzle with reserved pan sauce.