In a small bowl, combine the paprika, ground cumin, ground ginger, ground cinnamon, turmeric, cayenne pepper, and salt. Rub this spice mix all over the chicken thighs and set aside for at least 15 minutes.

Heat olive oil in a large pot over medium-high heat. Add the seasoned chicken thighs, browning them for about 5 minutes on each side until golden. Transfer the chicken to a plate and set aside.

In the same pot, add chopped onions and sauté for about 5 minutes until softened. Add minced garlic and tomato paste, stirring constantly for another minute.

Pour in chicken broth, scraping the browned bits. Add diced tomatoes and cinnamon stick, return the browned chicken to the pot, and bring to a boil.

Reduce the heat to low, cover, and let it simmer for 30 minutes, then add preserved lemon and green olives along with cilantro and parsley. Simmer for an additional 10 minutes.

Discard the cinnamon stick, adjust seasoning with salt if needed, and serve garnished with cilantro and parsley over basmati rice or crusty bread.