Mix the spice rub by combining 4 Tbsp ground cinnamon, 2 Tbsp ground coriander, 2 Tbsp ground turmeric, 2 Tbsp ground cumin, 1 Tbsp ground cardamom, and 1 tsp freshly ground black pepper. Stir well.

Season the chicken by sprinkling kosher salt over 2 bone-in, skin-on chicken thighs and coating them thoroughly with the spice rub.

Heat 2 Tbsp of olive oil in a large pan over medium heat. Add the seasoned chicken thighs and cook until golden brown, about 7-10 minutes per side.

Prepare the chermoula by combining 2 peeled garlic cloves, 2 cups coarsely chopped herbs, 1.5 Tbsp fresh lemon juice, 0.5 tsp cumin, 0.5 tsp coriander, kosher salt, freshly ground pepper, and 0.5 cup oil in a bowl. Mix until well combined.

Serve the chicken thighs alongside the vibrant chermoula for dipping.