Heat the oven to 425°F. In a small bowl, stir together 3 tablespoons of the olive oil with the salt, tomato paste, turmeric, paprika, pepper, ginger, cinnamon, nutmeg, honey, cumin, and the lemon zest; stir until blended.

Pat the chicken dry on an unlined sheet pan, then rub ⅔ of the spice mixture on all sides and under the skin. Scoot the chicken to one side, then arrange the onion on the other side. Toss with 1 tablespoon of the oil, a few pinches of salt, and the other ⅓ of the spice mixture. Arrange the chicken across the pan, then nestle the onions around the chicken. Drizzle with 1 tablespoon of the oil. Roast for 20 minutes (set a timer).

Meanwhile, in a small heatproof bowl, macerate the apricots in the boiling water and vinegar. Smash the olives with the flat side of a knife or the heel of your hand, removing the pits if present.

When the timer goes off, remove the sheet pan from the oven and add the apricots (plus their soaking liquid) and olives, nestling them around the chicken and scraping up any charred bits with a spatula or wooden spoon and stirring them into the liquid.

Roast for 5 to 10 minutes longer. Check the internal temperature of the chicken; the target is 165°F in the thickest parts. Roast for another 5 to 10 minutes, as needed. (Don’t worry if the temperature goes over a bit; thighs are forgiving and they’ll still be delicious.)

Scrape up the charred bits on the pan and stir them into the schmaltz. Add the lemon juice and the cilantro. The sauce will thicken on the pan as the chicken rests. Taste, adding more salt and/or lemon juice to your liking.

Serve the chicken and sauce directly from the sheet pan, or transfer the chicken to a platter and pour the sauce on top. Serve over couscous, rice, or with flatbread alongside.