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In a bowl, mix chicken thighs, ginger-garlic paste, turmeric, chilli powder, coriander powder, and salt. Let it marinate for about 10 minutes.
In another bowl, combine onion, capsicum, crushed peanuts, chilli powder, turmeric powder, garam masala, kasuri methi, and salt. Toss well and let it rest for 5 minutes.
Heat mustard oil in a kadhai until hot.
Add the marinated chicken and cook on medium-high heat for 6-8 minutes, stirring occasionally, until the chicken is browned and almost cooked through.
Add the onion-capsicum mixture and cook for another 4-5 minutes, until the vegetables soften slightly but still retain some crunch.
Switch off the heat. Mix in the whisked thick curd, honey (optional), and chaat masala.
Finish with chopped green chillies, coriander leaves, and extra crushed peanuts.