Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.
Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.