Mix the spices by combining paprika, ground cumin, ground ginger, ground cinnamon, turmeric, cayenne pepper, and salt in a small bowl. Rub the mixture all over the chicken thighs and let them rest for 10 minutes.

Heat a large pot over medium-high heat and add olive oil. Once shimmering, brown the chicken thighs for about 5 minutes per side, then transfer to a plate to rest.

In the same pot, sauté the chopped onion for about 5 minutes until softened, then stir in the minced garlic and tomato paste, cooking for an additional minute.

Add the chicken broth, scraping up browned bits, then stir in the diced tomatoes. Return the chicken to the pot and add the cinnamon stick.

Bring to a boil, reduce heat to low, cover, and let simmer for about 30 minutes.

Remove the lid, add preserved lemon and green olives, and sprinkle with cilantro and parsley. Simmer uncovered for another 10 minutes.

Taste and adjust salt if needed, then serve hot with garnishes alongside couscous or salad.