In a small bowl, combine 2 teaspoons paprika, 1 teaspoon cumin, 1 teaspoon ground ginger, 1 teaspoon cinnamon, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, and 1 teaspoon salt. Mix these aromatic spices well and rub them generously all over the bone-in, skin-on chicken thighs.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the seasoned chicken thighs, cooking them for about 5 minutes on each side or until they are golden brown. Transfer the chicken to a plate and set it aside.

In the same pot, add one chopped onion and sauté for about 5 minutes until it softens. Stir in 3 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another minute until aromatic.

Pour in 2 cups of chicken broth while scraping the bottom of the pot. Add one 14-ounce can of diced tomatoes, a cinnamon stick, and the browned chicken back into the pot.

Turn the heat up until the mixture reaches a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 30 minutes.

After 30 minutes, uncover the pot and stir in 1 chopped preserved lemon and 1 cup of green olives. Let the mixture simmer uncovered for an additional 10 minutes.

Remove the cinnamon stick and taste the sauce for seasoning, adjusting with salt if needed. Serve topped with chopped fresh cilantro and parsley.