In a large bowl, combine the garlic, lemon zest, lemon juice, lemon remnants, cumin, ginger, paprika, salt, pepper, and olive oil. Add the chicken thighs and mix well. Cover and let it marinate for 20 minutes up to 8 hours, the longer the better.

Preheat your oven to 375°F.

Heat the chicken broth and stir in the saffron. Set aside to let it infuse.

Remove the chicken from the marinade and pat it dry. Reserve the marinade.

Lightly coat the chicken with 4 tablespoons of flour.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken skin-side down and cook for 4 to 5 minutes per side, until browned. Remove the chicken and set aside.

Add the chopped onion to the pot and cook for 4 to 5 minutes until softened. Sprinkle with 2 tablespoons of flour and mix. Add the spices and cook for another 3 to 4 minutes.

Gradually stir in the infused chicken broth, then add the reserved marinade, lemon remnants, and olives. Toss in the tied herbs and lemon slices. Season with salt and pepper.

Bring to a boil over high heat. Return the chicken to the pot and transfer to the oven. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F.

Remove the herb bundle and lemon slices before serving. Adjust seasoning with salt if necessary and remove the skin from the chicken if desired.