Marinate the chicken thighs in a bowl with vinegar, minced garlic, red pepper flakes, salt, and pepper. Let it soak for at least 1 hour.

Heat a large skillet over medium heat. Add the spicy sausage and cook until golden brown, about 5–7 minutes. Remove and set aside.

In the same skillet, add marinated chicken thighs skin-side down. Cook for about 5-6 minutes until browned, then flip and cook for another 5 minutes.

Add sliced bell pepper and onion to the skillet and sauté for about 4–5 minutes until they begin to soften.

Return the browned sausage to the skillet and stir everything together. Simmer on low heat for 10–15 minutes.

Plate the chicken, sausage, and veggies, and garnish with freshly chopped parsley or basil.