Season the chicken thighs with salt and pepper. If using bone-in chicken, the bones will add more depth of flavor.

Heat the garlic-infused oil in a large pot or tagine over medium heat. Add the chicken thighs and cook for 5-7 minutes, turning to brown on all sides. Remove the chicken and set aside.

In the same pot, add the sliced onion (if using) and sauté for 3-4 minutes until soft and translucent. Stir in the cumin, ginger, cinnamon, and paprika for 1-2 minutes until fragrant.

Place the browned chicken back in the pot. Add the chicken stock (or water), saffron with its soaking water, and honey. Stir to combine and bring to a simmer.

Add the olives and chickpeas, stirring gently. The olives will add a briny flavor that complements the spices and balances the sweetness of the honey.

Lower the heat, cover, and simmer for 45-50 minutes, stirring occasionally. The chicken should be tender and the sauce thickened slightly.

Once the chicken is tender, adjust the seasoning with salt, pepper, or additional lemon zest.

Garnish with fresh parsley and serve hot with couscous, rice, or flatbread.