Wash the legs and pat dry and season with salt and pepper. Heat 4 tablespoons of oil in a pan. Fry the drumsticks for 20-30 minutes until crispy. Meanwhile roast pumpkin seeds in a pan without fat for about 5 minutes, remove.
For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 4 tablespoons of oil drop by drop. Wash the thyme, shake dry, pluck leaves from the stalks and stir into the vinaigrette.
Peel pumpkin, remove seeds and cut flesh into short strips. Heat 1 tablespoon of oil in a second pan. Fry the pumpkin for about 4 minutes while turning. Pour into a bowl, add vinaigrette and chill the pumpkin.
Wash and quarter apples, remove core. Cut quarter into pieces. Add apples and pumpkin seeds to the pumpkin and fold in. Spread chilli sauce on roasted legs. Arrange legs and salad on plates.