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Preheat the oven to 200C.
Start by zesting the lemon. Divide the zest in half and pop into 2 small bowls. Cut the lemon into slices.
Add the harissa paste to one of the bowls and mix well.
Pop the chicken thighs into a large bowl and add the lemon-harissa mix. Season with salt and pepper. Give it a good stir to coat the chicken.
Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top.
Using tongs, place the chicken thighs on top, skin-side up. Drizzle the whole tray generously with olive oil, then sprinkle with sea salt.
Roast in the oven for about 45-50 minutes - or until the chicken is crispy and cooked through. Give the onions a good stir after 20 minutes, basting with the pan juices.
Meanwhile, prepare the labneh: place the labneh in a bowl, add the chives and remaining lemon zest. Season to taste with salt and freshly ground black pepper and mix well to combine. Set aside.
To serve: spread the labneh onto a plate. Top with the sliced roasted red peppers, followed by the roasted onions and lemon slices. Add the crispy chicken thighs, then drizzle over the delicious harissa chicken juices from the tin. Sprinkle with freshly chopped chives, spring onions and toasted Marcona almonds.