Pat the chicken dry and season all over with 1½ teaspoons kosher salt and the black pepper. Let it stand for 15–20 minutes while you prepare the onion, aromatics, spices, and remaining ingredients.

Heat the olive oil in a large heavy oven-safe skillet or Dutch oven over medium-high heat. Arrange the chicken skin-side down without crowding, brown for 5–7 minutes, turn, and brown the other side for 2–3 minutes; transfer to a plate.

Reduce the heat to medium and add the sliced onion with the remaining ½ teaspoon salt. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

Add the garlic, ginger, cumin, coriander, paprika, cinnamon, and cayenne. Stir for about 30 seconds, just until the spices become fragrant without allowing the garlic to scorch.

Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, chicken stock, honey or brown sugar if using, and cinnamon stick, then scrape up the browned bits from the bottom of the pan.

Return the chicken to the pan skin-side up, keeping the liquid about halfway up the chicken rather than covering it completely. Add the olives if using and bring the sauce to a gentle simmer.

Cover and cook over low heat on the stovetop for 35–45 minutes, or place the covered pan in a 350°F/175°C oven for about 45 minutes. The chicken is ready when very tender and at least 175°F/80°C in the thickest part; dark meat is often best around 185°F/85°C.

Remove the lid and simmer for 5–10 minutes so the sauce thickens and the chicken skin regains some texture. Stir in the lemon juice, taste, and adjust the salt, black pepper, or cayenne as needed.

Finish with chopped cilantro or parsley and serve immediately. Spoon plenty of tomato sauce over couscous, rice, mashed potatoes, or crusty bread.