Preheat the oven to 425F. While the oven is preheating, mix 1 tablespoon of the olive oil with the peanut butter, lemon juice, orange juice, soy sauce, and Sriracha in a bowl.
Place the chicken thighs in the middle of a nonstick baking pan. Make sure that the chicken thighs are fully flattened. Pour half the sauce over the thighs, then flip and pour the rest of the sauce, making sure that it fully covers the chicken.
Spread the green beans around the chicken thighs in one layer. Pour the remaining 1 tablespoon of olive oil over the green beans, season with salt and pepper to taste and lightly mix with your hands or tongs to cover them with oil and seasoning.
Roast for 30 minutes, or until the chicken thighs are cooked to 165F and the sauce is thickened.
Serve with rice, if desired, or double the amount of green beans and cook on a separate pan.