Kokossvarta kycklinglår med stenfrukt

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1. 1
   Stir 2 Tbsp. Old Bay or Creole seasoning and 1 Tbsp. unsweetened cocoa powder in a small bowl to combine. Sprinkle spice mix all over 2 lb. skinless, boneless chicken thighs (4–6), patted dry. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange chicken in a single layer and cook, turning halfway though, until blackened in spots, cooked through, and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10–14 minutes total, depending on thickness. Transfer chicken to a plate.
2. 2
   Whisk juice of 3 medium limes, 3 garlic cloves, finely grated, 1 Tbsp. honey, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, and remaining 3 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 2 medium shallots, thinly sliced into rings, 1½ lb. mixed stone fruit, sliced, and ½ cup (lightly packed) mint leaves and gently toss to coat. Taste salad and season with more salt and pepper if needed.
3. 3
   Transfer fruit salad to a platter. Slice chicken and arrange on top. Pour any dressing left in bowl with fruit over chicken.