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Preheat oven to 400°F. If using garlic heads, cut a little of the top part of the whole garlic head. Drizzle generously with olive oil. Wrap it in aluminum foil and bake it for 30 minutes.
Mix the spice powers (smoked paprika, oregano, onion powder, garlic powder and salt) in a small bowl and sprinkle it generously on both sides of chicken thighs.
Heat 2 Tbsp olive oil in a cast iron skillet, or any other oven proof skillet, and sear the chicken for 4-5 minutes per side, till they get a little golden brown color.
Take the skillet off the heat, add in shallots, Kalamata olives, artichoke hearts and lemon slices. Take the garlic out of the aluminum foil and place in the skillet for further roasting along with chicken. Mix lemon juice and honey and drizzle it all over. Pour in wine by the side of the skillet all over.
Drizzle on some more olive oil and place in fresh herbs all over, if using.
Bake uncovered for 20 minutes.
Add cherry tomatoes to the skillet and bake it for another 15-20 minutes.
Broil for a minute or two at the end, if desired.
Serve immediately with more fresh herbs.