Heat vegetable oil in a large skillet over medium-high heat.

Brown chicken thighs on all sides and transfer to a plate.

Drain excess fat from the pan.

Fry chopped onion, minced garlic, paprika, cumin, salt, pepper, and cinnamon over medium heat until the onion softens (about 5 minutes).

Sprinkle flour over the onion mixture and cook, stirring, for 1 minute.

Pour in chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan.

Return the browned chicken thighs and any accumulated juices to the skillet.

Reduce heat, cover, and simmer, turning the chicken once, until the juices run clear when the chicken is pierced (about 20 minutes).

Add minced fresh coriander, parsley, and lemon juice.

For a make-ahead option, cool for 30 minutes before adding coriander, parsley, and lemon juice, then refrigerate until cold, for up to 24 hours or freeze for up to 1 month.

For slow cooker: After browning chicken, transfer to a slow cooker. Continue with the recipe, omitting the flour and scraping the stock mixture into the slow cooker. Cover and cook on low for 4 hours.

Skim off any fat from the slow cooker.

Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into the slow cooker. Cover and cook on high for about 15 minutes or until thickened. Remove skin if desired.

Stir in coriander, parsley, and lemon juice into the slow cooker.