Heat a skillet over medium heat and add 28 oz chicken thighs to the skillet. Brown the skin side down in a single layer until a deep golden color, about 5 minutes. Then flip the chicken pieces over and brown the other side for another 5 minutes. Transfer the chicken to a plate and set it aside.

In the same skillet, sauté 2 tsp garlic for 30 seconds. Add 2 oz onion and 2 oz green olives and cook for 30 seconds.

Season the veggies with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp ground coriander, 1/2 tbsp paprika, 1/2 tsp cayenne, 1/2 tsp cumin, 1/4 tsp ground cinnamon, 1 tsp Dijon mustard, and 1 tsp lemon juice. Continue to stir for 30 seconds.

Add in 1 cup chicken broth and 1 bay leaf and return the chicken to the skillet. Reduce the heat to simmer and cook the chicken for 20 minutes or until the meat is tender. While simmering, flip the chicken 1 - 2 times to ensure both sides are infused with seasoning and spices.

Add 2 oz canned chickpeas to the skillet and cook for another 2 minutes.

Take off the heat. Garnish with 2 tbsp parsley and 2 tbsp chopped coriander. Serve hot with steamed rice.