Drain the sun dried tomato oil off and roughly chop.
Heat a large skillet over medium heat with 2 TBSP olive oil.
Add the sliced chicken thighs and season with salt, half of the chopped sun-dried tomatoes, and cook on medium for 5-10 minutes, flipping occasionally.
While the chicken is cooking, cut the cherry tomatoes in half, and trim the ends off of the asparagus and cut into 2" pieces.
When the chicken is cooked through, remove to another plate and keep warm. Keep the oil in the pan, and then add the asparagus and the rest of the dried-tomatoes and cook for 5 minutes, or until the asparagus is cooked but not limp.
Add the chicken back to the skillet and add the pesto and the cherry tomatoes, and stir to coat well and the chicken is reheated, about another minute or two.