Mix the paprika, cumin, cayenne, ginger, coriander, and cinnamon in a small bowl. Zest the lemon and combine 1 tsp zest with 1 minced garlic clove; set aside.

Season chicken with 2 tsp salt and 1/2 tsp pepper. Heat oil in a large skillet until smoking. Brown chicken skin-side down for 5 minutes, flip and cook 4 minutes more. Remove chicken and keep 1 tbsp fat in the pan.

Reduce heat to medium. Cook onion until browned at edges, 5-7 minutes. Add remaining garlic, then the spice mix and flour; cook 30 seconds. Stir in broth, honey, remaining lemon zest, and 1/4 tsp salt.

Return chicken to the pan, cover, and simmer 10 minutes. Add carrots, cover, and simmer about 10 minutes more until chicken is cooked through and carrots are tender-crisp.

Stir in olives, the reserved lemon-garlic mixture, cilantro, and 1 tbsp lemon juice. Adjust seasoning and serve with couscous.