Oven Baked Chicken Thighs:

• In a small bowl whisk together lemon juice, honey, cinnamon, pepper flakes, salt, pepper, cumin and smoked paprika. Stir in the olives, apricots and cilantro.
  1/3 cup fresh lemon juice, 1/3 cup honey, 2 tsps. ground cinnamon, 1 tsp red pepper flakes, 1-1/2 tsps. kosher salt, 1 tsp. freshly ground pepper, 2 tsps. ground cumin, 1 tsp. smoked paprika (do not substitute), 1/2 cup pimento-stuffed green olives, coarsely chopped, 1/3 cup dried apricots, coarsely chopped, 1/3 cup chopped fresh cilantro or parsley, plus extra for garnish
• Trim any excess fat from the chicken thighs and place in a large zip-top plastic bag. Pour marinade over and seal the bag. Turn to coat all of the chicken and refrigerate for 24 hours (do not skip the 24 hour part), turning occasionally.
  1-1/2 lbs. skinless, boneless chicken thighs (4 large thighs)
• Preheat oven to 375 °F.
• Arrange chicken thighs in a single layer in a shallow 2-quart (8′-square pan) (no larger, otherwise there will not be enough sauce around the chicken) baking dish. Pour marinade with the olives and apricots over the chicken.
• Bake for 45-50 minutes, or until the chicken registers 165 °F on an instant read thermometer and juices run clear with a fork. (I use my meat thermometer that I place in the thickest part of one of the thighs towards the middle of the dish.)
• Garnish each portion with a little chopped cilantro.  Serve over couscous or rice.