Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
Pat Chicken Thighs dry and season generously with Maldon Sea Salt Flakes and Tellicherry Black Pepper. Sear in Duck Fat over medium-high heat until golden brown and cooked through, about 8-10 minutes. Let rest for 5 minutes, then slice thinly.
While the chicken is resting, prepare the Sauce. In a food processor, combine Kewpie Mayonnaise, cold European-Style Butter, Avocado, Sun-Dried Tomatoes, Parmigiano-Reggiano, Meyer Lemon Juice, and Garlic. Blend until incredibly smooth and emulsified, adding reserved pasta water, one tablespoon at a time, to achieve a luxurious, velvety consistency. Season with Maldon Sea Salt Flakes and Smoked Paprika.
In a large bowl, gently toss cooked Pasta with Sauce, ensuring every strand is coated. Add sliced Chicken and toss lightly to combine.
Serve immediately, garnished with Microgreens and Toasted Pine Nuts.
