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Put chicken thighs into a large bowl. Add salt, chili flakes, ground chili, cumin seeds, cumin powder, and cooking oil. Mix well and leave to marinate.
Bring about 4 cups (1 liter) of water to a boil. Add green beans and salt. Leave to simmer until the beans are slightly undercooked (Do not overcook). Drain well and set aside.
Once the vegetable is done, heat a large skillet/frying pan, preferably with a heavy bottom, over medium heat. Place the marinated chicken in a single layer (spread the pieces as flat as possible).
Pan-fry until the first side turns golden. Flip over and cook for a further 2 minutes.
Push the chicken to one side. Tilt the skillet a little to let the existing oil flow to the other side. Add drained green beans. Leave them to sizzle in the oil.
Once the chicken thighs are fully cooked (see note 3) and the beans start to wilt, dish out and serve immediately.