Easy recipe Senegalese Chicken with Black-Eyed Peas and Avocado-Zucchini Relish

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eight to ten bone-in, skin-on chicken thighsthree yellow onions, thinly slicedabout four tbsp peanut oilone/two cup/one hundred and twenty ml fresh lemon (Recipes by ingridients lemon) juiceone tbsp kosher saltblack pepperone habanero or serrano chile, choppedone/two tsp fenugreek (Recipes by ingridients fenugreek) seeds (optional)one/two cup/one hundred and twenty ml chicken stock two cups/four hundred g dried black-eyed peasone tbsp peanut oilone to two serrano chiles, choppedone red bell pepper, seeded and dicedeight green onions, white and light tender parts only, choppedtwo tbsp cider vinegartwo ripe avocados, pitted, peeled, and cubedone arbol chile, mincedone/two tsp kosher saltone/two tsp celery seedssix green onions, white and tender green parts only, thinly slicedone cup/one hundred g chopped radishesone tbsp olive oiltwo, zucchini (Recipes by ingridients zucchini) grated (about two one/two cups/about three hundred and fifty g)flaky salt for finishing. .