1. In a shallow medium baking dish, mix together 1/2 cup salt, 1/4 cup sugar, mustard seeds, coriander seeds, peppercorns, garlic, and thyme. Add chicken legs, covering well with salt mixture. Cover and transfer to refrigerator for 24 hours. Rinse salt mixture from legs and pat dry.

2. Preheat oven to 350 degrees.

3. Turn on exhaust fan (or do outdoors) and place 1 pound of cherrywood chips in a deep roasting pan. Using a blowtorch, ignite chips. Quickly, set a smaller perforated pan inside of roasting pan. Add chicken legs to perforated pan; cover with parchment paper-lined aluminum foil. Let smoke for 20 minutes. Place roasting pan on a large baking sheet and transfer to oven; cook until chicken legs are cooked through and juices run clear, about 20 minutes more.

4. Place lima beans in a medium saucepan and add enough cold water to cover by 1/2 inch. Place smoked chicken legs on top of beans and simmer over medium-high heat until beans are fork tender, about 40 minutes. Remove chicken legs from saucepan and remove meat from bone. Let beans cool in liquid and return leg meat to saucepan with beans.

5. Preheat oven to 450 degrees.

6. Season chicken breasts with salt and pepper. Heat a medium cast-iron skillet over medium-high heat. Add grapeseed oil; when oil is hot, add breasts, skin-side down. Transfer to oven and cook until juices run clear, about 8 minutes.

7. Meanwhile, preheat a grill pan over medium-high heat.

8. Add butter, Parmesan cheese, and parsley to saucepan with beans; reheat beans over medium-high heat until heated through. Drizzle escarole with lemon juice and olive oil and season with salt and pepper. Place on grill pan; cook for 1 minute, turning every 15 seconds.

9. Divide beans evenly between two plates; top with grilled escarole and chicken breasts. Drizzle with olive oil and serve immediately.