Gather all your ingredients. Mince the garlic and juice the lemon.
Marinate the Chicken
In a medium-sized mixing bowl, large enough to fit the chicken and marinade, add the oil, lemon juice, and garlic. Measure and add the kosher salt, pepper, cumin, paprika, coriander, turmeric, cinnamon, and red pepper flakes. Mix well to combine. Add the chicken thighs and stir to coat. Put a lid on the bowl (or cover with plastic wrap) and refrigerate for 4 hours.
Bake the Chicken
Preheat your oven to 425 degrees. Add a teaspoon of olive oil to a sheet pan and spread to lightly coat the pan.
Pull the chicken from the fridge. Quarter the red onion and add to the chicken and marinade and stir to coat the onions.
Add the chicken and the marinade to the sheet pan. Spread out the chicken pieces, so they do not touch and are flat. Spread the onions around the chicken.
Bake at 425 degrees for about 20-30 minutes or until the chicken is done. Removed from the oven and transfer the chicken and onions to a cutting board.
Crisp the Chicken and Serve
Slice the chicken and onions into strips. Heat a teaspoon of oil in a skillet set to medium-high. Add the chicken and onions and cook until the chicken pieces begin to curl.