Heat a large heavy-bottomed saucepan and fry chicken thighs in oil until golden-brown on both sides.
Remove chicken and fry the onion, garlic, and ginger for 3 minutes.
Add spices and return the chicken to the pan, stirring to coat.
Add 500ml stock, chilli, tomatoes, and honey then bring to the boil.
Simmer covered for 20 minutes until the chicken is cooked.
Stir in mint, coriander, butter, and seasoning.
Drain the soaked bulgur wheat and place in a large bowl.
Mix in the remaining tabbouleh ingredients and season to taste.
Serve the tabbouleh on plates topped with a chicken thigh and sauce.