• In a small bowl, combine paprika, cumin, cinnamon, cayenne, salt, and black pepper to create a spice blend. Set it aside.
• Rub the spice mixture generously over each side of the chicken thighs. Heat olive oil in a deep skillet or Dutch oven over medium-high heat until hot.
• Carefully place chicken thighs in the skillet, skin-side down. Sear for approximately 5 minutes until golden brown, then flip and cook for an additional 3 minutes. Adjust the heat as needed to prevent burning. Remove the chicken and set it to the side.
• Reduce the heat to medium, adding the sliced onions to the pan. Sauté, stirring occasionally, for about 5 minutes until they become golden brown. Add a splash of water if needed to keep from sticking.
• Incorporate minced garlic, ginger, and the reserved spice mix, cooking for about 30 seconds until the aromas are released.
• Pour the chicken broth into the skillet, scraping the bottom with a wooden spoon to free any flavorful bits stuck to the pan.

Final Steps:

• Reintroduce the chicken to the skillet, placing it skin-side up. Arrange lemon slices and olives around the chicken. Allow it all to reach a gentle simmer.
• Cover the skillet and reduce the heat to medium-low. Let it simmer for approximately 20-30 minutes until the chicken is cooked through.
• Garnish with chopped cilantro before serving. Enjoy your flavorful Moroccan chicken dish!