To Marinate the Chicken: Pat the chicken dry with paper towels. Using a sharp knife, score the top side of the chicken thighs 2 or 3 times, then prick all over with a fork. Place the chicken in a baking dish, ziptop bag, or a food-safe storage container with a lid.

In a blender, combine yogurt, scallions, mint, peppercorns, garlic, ginger, chile, turmeric, and salt. Pulse until very smooth. Pour the yogurt mixture all over the chicken, then gently toss to coat well. Cover the container or seal the bag and refrigerate for at least 2 hours, preferably overnight.

To Pickle the Nectarines: Heat a small dry skillet over medium heat. Add the coriander seeds to the hot skillet and toast until the seeds become fragrant and start to darken slightly, about 1 minute. Transfer toasted coriander seeds to a mortar and pestle and crush to a coarse powder.

In a medium bowl, whisk the vinegar, honey, and salt until combined. Stir in the chile flakes and coriander powder.

Cut the nectarines in half and remove and discard the stone. Cut the nectarines into thin segments and add them to the vinegar mixture along with the thyme. Stir to coat the fruit well. Cover with a lid and refrigerate for at least 30 minutes and up to 1 day before serving.

To Cook the Chicken: When ready to cook, adjust oven rack to middle position and heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and spray the foil with a little oil. Spread the marinated thighs over the prepared baking sheet, 4 pieces per sheet. Bake the chicken until an instant-read thermometer registers 175°F (79°C) in the thickest part of the thighs and the edges are slightly browned, about 30 minutes. Remove the chicken, cover, and let it stand for 5 minutes before serving. Serve the chicken with the pickled nectarines on the side.