Start by patting the chicken thighs dry with paper towels. This helps achieve a nice sear. Season both sides generously with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and sauté until softened and translucent, about 5-7 minutes.
Increase the heat to medium-high and add the seasoned chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and brown the other side for an additional 5 minutes.
Sprinkle the paprika, cumin, cinnamon, ginger, and turmeric over the chicken. Pour in the chicken broth, ensuring the broth covers about half of the chicken. Bring to a gentle simmer.
Stir in the green olives and lemon juice. Cover the skillet with a lid and let it simmer on low heat for about 30 minutes, or until the chicken is cooked through and tender.
Once the chicken is fully cooked (an internal temperature of 165°F), remove from heat. Sprinkle the chopped parsley over the top and serve with lemon wedges for an extra burst of flavor.
