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Place the chicken thighs in a bowl. Drizzle with olive oil and season with salt, paprika, garlic powder, and black pepper. Mix until evenly coated.
Heat a large pot over medium heat. Add the chicken and sear for a few minutes on each side until golden.
Scatter the sliced onion right over the chicken and let it soften in all the flavor.
In a separate bowl or measuring cup, whisk together the broth and tomato paste until smooth.
Once the chicken is nicely browned, add the bowtie pasta directly into the pot.
Pour the tomato broth mixture right over the chicken and pasta and bring everything to a boil.
Cover, reduce to a simmer, and cook for about 10 minutes until the pasta is tender and the chicken is fully cooked through.
While everything cooks, chop the lettuce, cucumbers, yellow pepper, and radishes.
Drizzle with olive oil and fresh lemon juice, season with salt and pepper, and toss.