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Trim chickens of any excess fat and skin (do not remove skin completely). Set aside.
In a large bowl, whisk together Berbere, 2 tablespoons olive oil, honey, lemon juice, zest, and salt. Add the chicken thighs to the bowl and toss well to evenly coat thighs with Berbere mixture. Let sit for ½ hour at room temperature.
Heat oven to 400 degrees. Lightly grease a baking sheet or shallow casserole dish with olive oil. Place chicken thighs on the baking sheet or in the casserole dish, making sure not to crowd the pan (thighs can be touching lightly but should not be squished together).
Bake at 400 degrees for 20 minutes. Reduce oven temp to 350 degrees, rotate pan and cook for 20 minutes more, or until internal temperature of chicken registers 160 degrees on a meat thermometer (it’s okay if skin begins to char in a few small areas).
When chicken is cooked through and skin is nicely browned, remove from oven and let sit 5 minutes. Transfer to a serving platter lined with steamed basmati rice. Pour pan drippings evenly over chicken thighs. Serve immediately.