Pat the chicken breasts/thighs dry with a paper towel. Set aside.
Heat a large saute pan with a lid over medium high heat.
Add the lemon slices and cook until slices are caramelized. About 3 minutes.
Remove the lemon slices and reserve.
Heat 1 Tablespoon of olive oil over medium high heat.
When the oil is shimmering, add the chicken breast/skin side down.
Cook for 3- 5 minutes until chicken is browned. If chicken releases easily from the pan, it's ready to turn.
Turn chicken and cook until remaining side is browned.
Remove chicken to a plate and set aside.
Add remaining 1 Tablespoon of olive oil to the pan.
Add the onions and cook, stirring frequently, until the onions are soft and translucent - about 7 minutes.
Add the garlic, ginger, paprika, cumin and turmeric, cinnamon and pepper.
Stir for about 1 minute.
Add the saffron water and regular water.
Stir, scraping up the brown bits on the pan.
Add the chicken pieces back to the pan.
Bring the mixture to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Check the chicken for doneness.
Remove the lid and add the olives, preserved lemon and fresh lemon juice.
Stir to combine.
Serve over couscous or rice.
Garnish with the lemon slices and fresh parsley.