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Preheat oven to 425F.
Thinly slice 1 red onion and place at the base of an oven-safe dish. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add on top of the sliced onions in the oven-safe dish. Let chicken come up to room temp.
For the sauce paste, add juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, salt, pepper, 1 tbsp sweet paprika, 1 tbsp garlic powder, ½ tbsp oregano or thyme, 1 tbsp sumac to a medium mixing bowl. Mix well.
Brush the sauce paste all over the chicken, covering all sides. Reserve some for later.
Bake the chicken in the oven for 35 minutes at 425F. Remove, brush with the remaining sauce paste, and bake for another 5 minutes.
Make the cucumber avocado salad by finely dicing 2 Persian cucumbers, cubing 1 small avocado, finely dicing ¼ of a small red onion, adding 2 tbsp fresh cilantro, ½ tsp dried oregano, 1 tbsp olive oil, salt, and pepper. Mix well.
Remove chicken from the oven, plate it up with the salad to serve.