How to Make It
In a mini food processor, pulse the garlic and ginger until chopped. Add the paprika, cayenne and 1/3 cup of the lemon juice and process until smooth; transfer to a bowl. Add the chicken, cilantro, scallion and 2 tablespoons each of the olive oil and parsley. Toss, cover and refrigerate for 3 hours.
Meanwhile, heat a grill pan. Brush the bread with 3 tablespoons of the olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until toasted, about 3 minutes. Let cool slightly, then tear into bite-size pieces.
Preheat the broiler. In a large, deep skillet, toss the tomatoes with 1 tablespoon of the olive oil and season with salt and pepper. Broil the tomatoes for 7 minutes, until they begin to burst. Using a spoon, lightly mash the tomatoes to release some of their juices. Let cool slightly, then add the bread, artichokes and lemon zest to the skillet.
Preheat the oven to 375°. Remove the chicken thighs from the marinade and pat dry. In a very large skillet, heat the canola oil. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken, pour the chicken stock into the skillet and bring to a boil. Transfer the skillet to the oven. Roast the chicken for 15 minutes, until cooked through. Spoon 1/4 cup of the pan drippings from the skillet over the bread mixture.
In a small bowl, whisk the remaining 2 tablespoons of olive oil, 2 tablespoons of parsley and the remaining 1 tablespoon of lemon juice. Gently warm the bread mixture over moderate heat, tossing, until it is heated through, about 2 minutes. Remove from the heat. Pour the dressing over the bread salad and toss well. Season with salt and pepper.
Transfer the chicken to plates, spoon the bread salad alongside and serve.
Look for baby artichokes at the deli counter of specialty food stores.