If you're going to use greens, have the intent of making them look as good as the meat. Greens are supposed to highlight, not detract from, the visual appeal.
My constructive criticism is to lay down a more even bed of greens on the bottom, rather than to fill the gaps from above. Either way, you won't see the white space between the meat, but the bed approach looks better, IMO.
The meat looks well cooked, good color, nice looking skin (not shrunk back, looks crisp). Based strictly on the meat, I'd say low 7. I'm imagining this same box with better executed greens, and I'd give that an 8. If the thighs were trimmed a little more carefully, then I'd say a 9.
It looks like you've got your cooking technique down. A little more refinement in meat prep and greens, and you're going to score consistently high in presentation.