Chicken Confit with Pickled Tomatoes

Name: Chicken Confit with Pickled Tomatoes
Ingredients: 8 bone-in, skin-on chicken thighs, 3 to 4 pounds; 1⁄4 cup kosher salt; 4 teaspoons ras el hanout; 1 head garlic, cloves peeled and smashed; 24 sprigs fresh thyme; 3⁄4 cup distilled white vinegar; 1⁄2 cup water; 1 1⁄2 tablespoons molasses; 2 teaspoons kosher salt; 1 teaspoon vanilla extract; 1 pint grape tomatoes, quartered; 1⁄2 yellow onion, diced; 12 sprigs fresh thyme; 1 yellow onion, thinly sliced; 1 1⁄2 cups olive oil; 1 1⁄2 cups vegetable oil; 2 pounds cooked rice vermicelli; 2 cups chopped herbs (such as parsley, mint, basil, or dill)