Get ready to titillate your taste buds with a uniquely refreshing dish - seasoned, grilled chicken thighs mixed with a vibrant cucumber salad. You'll need six skin-on, boneless chicken thighs (approximately 2 pounds), pounded to a thickness of 1/2 inch, 1/4th cup plus an additional 2 tablespoons of extra-virgin olive oil, kosher salt, pepper, 3 tablespoons of red wine vinegar, a tablespoon of minced shallot, a teaspoon of minced garlic, one English cucumber, thinly sliced, 1/4th cup of thinly sliced red onion, a small Fresno or red jalapeño chili, thinly sliced, 2 tablespoons of chopped mint, and 3 tablespoons of chopped roasted unsalted almonds for garnishing. Start by turning on your grill. The chicken thighs need to be rubbed with 2 tablespoons of olive oil. Season them with salt and pepper before placing them skin side down on the grill. Place a sheet of foil and a weighted baking sheet on top of the chicken thighs. Grill the chicken on moderate heat until the skin turns a beautiful golden brown - this should take about five minutes. Following this, flip the chicken to have the skin side facing upwards. Top again with foil and the weighted baking sheet and grill for an extra three minutes. Remove the baking sheet and flip the chicken again, skin side down, and continue grilling until the skin is crispy and the chicken is cooked all the way through - about 2 more minutes. Transfer the perfectly grilled chicken to the plates. While the chicken is grilling, mix the vinegar with the shallot and garlic in a large bowl. Gradually whisk in the remaining 1/4 cup of olive oil until it's thoroughly blended. Add in the cucumber, onion, chile, and chopped mint, and season with salt and pepper. Toss everything together to ensure the ingredients are well-coated. Slice the grilled chicken, toss it in with the cucumber salad, garnish with nuts and mint leaves. Pair this fantastic dish with a fruity apple-scented Spanish white to truly enjoy this delicious meal.