Crush the garlic and sea salt in a mortar with a pestle.
Grind smoked paprika, turmeric, and cumin seeds into the garlic to form a paste.
Mix in enough olive oil to create a pourable consistency.
Coat the chicken thighs in the spice paste and marinate in the fridge.
Heat olive oil in a large shallow pan and sauté onions until softened.
Brown the chicken thighs on both sides in the same pan.
Add lemon slices and enough water to submerge the chicken halfway.
Stir in saffron and season to taste.
Cover with a lid and simmer for 25 minutes until the chicken is cooked.
Stir in the olives and coriander before serving.