Quarter the pumpkin, peel if necessary, remove seeds. Cut pumpkin into thin pieces. Roast the pumpkin seeds in a pan without fat and remove. Heat 1 tbsp. oil in the pan. Fry the pumpkin for about 6 minutes while turning.
Wash the thyme, shake dry, pluck the leaves. Add to the pumpkin and leave to cool.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Wash legs, pat dry. Season with salt and pepper. Put them on an oiled tray. Bake in the oven for 30-35 minutes. Turn once.
After about 20 minutes, spread the legs with chilli sauce.
Peel and finely chop the onion. Squeeze the lime. Wash apples, quarter them, remove seeds, cut them into small pieces and immediately mix them with 2 tbsp. lime juice to prevent them from turning brown.
Mix vinegar, remaining lime juice, salt, pepper and honey. Fold in 4 tablespoons of oil. Mix with onions, apples, pumpkin and pumpkin seeds. Serve with the chicken legs.