||Prepare outdoor grill for cooking or preheat broiler. Remove excess fat from thighs. Rub chicken with 1 tablespoon oil; season both sides with thyme, salt and pepper.
||Grill or broil chicken 6 to 8 inches from heat source 25 to 30 minutes until cooked through, turning once.
||Slice chicken, reserving juices; set aside. Place bell peppers on edge of grill or on broiler pan. Cook 5 to 10 minutes until tender, turning occasionally. Remove peppers from heat; slice and set aside.
||Meanwhile, in a small saucepan on side or grill or over low heat, combine orange juice, mustard, vinegar and lemon juice. Whisk in remaining oil and any juices from chicken; bring to simmer. Season mixture with salt and pepper to taste.
||To serve on dinner plates, arrange greens and orange sections; top with chicken and pepper slices. Drizzle dressing over salad. Sprinkle with scallions and serve immediately.