Prepare the spice paste by combining lemon juice, honey, crushed garlic cloves, La Kama spice blend, saffron soaked in water, and olive oil.

Marinate the chicken breasts in the spice paste overnight in the refrigerator.

Toast slivered almonds over low heat until golden brown and set aside.

In a heavy-based pot, sauté chopped onion and garlic in olive oil until softened.

Sear or pan-fry the marinated chicken breasts until browned on the outside, reserving the leftover marinade.

Place the seared chicken in the pot with the softened onions and pour in the remaining marinade.

Add water to the pot until the chicken is mostly covered.

Simmer over low heat for 30 minutes, skimming any foam from the surface occasionally.

Add the preserved lemons (chopped or quartered) and the toasted almonds to the tagine.

Continue to cook for another 30 minutes on very low heat.

Remove the chicken breasts from the pot and slice them.

Return the sliced chicken to the pot with the sauce.

Stir in chopped coriander leaves.

Heat through and serve hot.