In a small bowl, combine the spices and set aside. Zest the lemon, then mix 1 teaspoon of the zest with 1 minced garlic clove and set that aside as well.

Season both sides of the chicken pieces with 2 teaspoons of salt and ½ teaspoon of pepper. In a large, heavy-bottomed Dutch oven or pan, heat the oil over medium-high heat until it just begins to smoke. Place the chicken pieces skin-side down in a single layer and brown until deep golden, about 5 minutes. Flip the chicken and brown the other side for another 4 minutes. Transfer the chicken to a plate and, once cool enough to handle, remove and discard the skin. Pour off all but 1 tablespoon of fat from the pan.

Reduce the heat to medium and add the onion. Cook, stirring occasionally, until the edges brown but the onions still hold their shape, about 5 to 7 minutes (if the pan darkens too much, add a few tablespoons of water). Add the remaining minced garlic and cook for about 30 seconds until fragrant. Stir in the spice mixture and flour, and cook, stirring constantly, for another 30 seconds until fragrant.

Add the broth, honey, remaining lemon zest, and ¼ teaspoon of salt, scraping up any browned bits from the bottom of the pan. Return the chicken (along with any juices) to the pan, reduce the heat to medium-low, cover, and simmer for 10 minutes.

Add the carrots, cover, and cook until the chicken is fully cooked and the carrots are tender-crisp, about 10 more minutes.

Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of lemon juice. Taste the sauce and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve with couscous.