First, add the chicken thighs to a large bowl, along with 1 teaspoon vegetable oil, salt to taste, pepper to taste, 1 tsp of garlic powder and oregano. Marinade the chicken for 30 minutes (if you have time).
Meanwhile, preheat oven to 180°C. In a large skillet over medium-high heat, sear the chicken thighs until brown, then transfer to a plate. Add 1 teaspoon of oil to the pan and sauté the onions. Pour in 1 a cup of chicken stock. Season the stock with 1 chicken stock cube (Knorr), 1-2 tsp of curry powder, 1 tsp of thyme, salt to taste, pepper to taste and stir. Bring the mixture to a boil and then leave to simmer for 5 minutes.
Stir in the bulgur wheat, add 1-2 cups of water and simmer for 5-7 minutes (add more water if needed).
Add 3/4-1 cup of mixed vegetables (carrots, peas and corn), stir and add chicken thighs to the pan and bake in the oven for 20-30 minutes or until the chicken is cooked through and the wheat grains are tender.