Throughly rinse produce and pat dry. Dice bell pepper, onion and zucchini into ½" pieces. Thinly slice scallions on a bias (slice at 45 degree angle) and mince cilantro leaves and thin stems.

Remove corn kernels with a knife and scrape the cob with the back of the knife to utilize the “corn milk.” Combine "corn milk" with kernels in a bowl and set aside.

Rinse and pat chicken dry. Season with a pinch of salt and pepper. Heat 1 tsp. of olive oil in a medium pan over medium-high heat. Add chicken and cook until lightly browned, about 4 minutes. Flip and brown second side, 3 more minutes. Carefully discard excess oil from the pan. Add almond milk and half of the sliced almonds; bring to a bare simmer. Reduce heat to low and cover pan with a tight-fitting lid. Cook 25 more minutes until chicken is tender and internal temperature exceeds 165 degrees.

In a medium pan, heat 1 Tbsp. of olive oil over medium heat. Add onion and pepper and cook until softened, stirring to avoid adding color. Add zucchini, corn kernels and edamame. Season with a pinch of salt and pepper. After five minutes, when the zucchini is softened, remove succotash from heat and stir in half the minced cilantro.

Remove chicken from pan with slotted spoon and set aside momentarily. Return pan to high heat. Allow braising liquid to reduce by one-third. Return chicken to pan. Add remaining cilantro and season with salt and pepper.

Spoon the succotash in the center of the plate. Arrange chicken thighs on top. Sauce generously with the reduced braising liquid and garnish with scallion and remaining sliced almonds.