Season the chicken with ⅛ teaspoon of the salt and the pepper. Have ready a large plate nearby. In a large (12- to 14-inch) skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Working in batches, if needed, add half of the chicken and cook until lightly browned, about 3 to 5 minutes per side. Transfer to the prepared plate, and repeat with the remaining chicken.

Add another 1 tablespoon of oil to the skillet, followed by the onion and fennel, and cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic, cumin, coriander, crushed red pepper flakes and the remaining ⅛ teaspoon of salt, and cook, stirring, until aromatic, about 1 minute more.

Stir in the tomatoes with their juices, olives and the juice of half of the lemon. Return the chicken, along with any accumulated juices, to the skillet, nestling it into the tomato mixture, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through and registers 165 degrees in the thickest part of the thigh, and the sauce thickens nicely, 20 to 25 minutes.

While the chicken is simmering, cut the remaining lemon half into wedges.

Transfer the chicken and vegetables to a large platter, or divide among individual plates. Drizzle with the remaining 4 teaspoons of oil, sprinkle with the parsley and serve, with lemon wedges alongside for squeezing over.