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Thinly slice the red onion and combine it with red wine vinegar, sugar, and salt. Mix well and refrigerate.
In a blender, combine coriander, mint, jalapeño, avocado, spring onion, garlic, and lime juice. Gradually add water while blending until smooth.
Once blended, incorporate Greek yoghurt, olive oil, salt, and pepper, and blend again until you achieve a thick yoghurt-like consistency.
Char the corn over an open flame, then cut the kernels off the cob.
In a pan, melt a knob of butter and add the corn. Cook for about 5 minutes until the corn is tender, then season with salt, pepper, and cayenne.
Stir in a spoonful of crème fraîche and remove the pan from heat. Allow the corn to cool before mixing in coriander, lime juice, and crumbled feta.
Marinate the chicken thighs in a mixture of soy sauce, lime juice, minced garlic, cumin, paprika, oregano, and olive oil.
In a frying pan, crisp the skin of the chicken, then flip it over and transfer to an oven preheated to 200°C (400°F) until the chicken reaches an internal temperature of 80°C (180°F).