Remove skin from thighs and add to a large bowl. Season with chili powder, cumin, salt, and pepper to taste. Stir to coat chicken evenly with seasoning.

Rinse and drain the chickpeas.

Prepare tomatoes, peppers, and garlic according to directions.

Preheat oven to 375°F.

Add chickpeas, tomatoes, peppers, garlic, olive oil, and vinegar to a large bowl and stir to coat

Place the vegetable mixture on a parchment-lined baking sheet and spread out evenly, then nestle the chicken thighs on top.

Bake for 20 minutes and push the vegetables around to ensure they don't burn. Return to the oven until the chicken has an internal temperature of 165°F, approximately 20 more minutes.

Remove from the oven and place the chicken on a platter or plates. Remove the skin from the garlic cloves and mash with a fork. Stir the mashed garlic into the vegetables on the sheet, then pour over the chicken.

Garnish with parsley and serve.