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Adjust oven rack to upper middle position and preheat oven to 425°F (220°C). Pat chicken dry with paper towels and season all over with 1 teaspoon salt and ¼ teaspoon pepper; set aside.
For the Marinade: In a large bowl whisk to combine stock, orange zest, orange juice, oil, 1 tablespoon harissa, honey, garlic, cilantro, coriander, turmeric, ginger, cumin, and remaining 1 teaspoon salt. Taste marinade and add up to 1 tablespoon more harissa if needed for desired heat level.
To a rimmed baking sheet, add onions and chickpeas, pour half of marinade over top, and use hands or a large spoon to toss to coat and spread into an even layer.
In bowl with remaining marinade, add chicken and use hands or a large spoon to thoroughly coat chicken with marinade. Place chicken, skin side up, on top of onions and chickpeas. Roast until onions are tender, chicken skin is browned and crispy, and a thermometer inserted into thickest part of chicken registers 175°F (79℃), 30 to 45 minutes.
Garnish chicken and chickpeas with cilantro and serve immediately.