Preheat oven to 450°F (232°C).

Pat chicken thighs dry with paper towels.

Salt all sides of the chicken thighs.

Generously rub each chicken thigh with the Berbere spice mix.

Heat olive oil in a heavy-bottomed skillet over medium-high heat.

Place chicken thighs skin-side down in the skillet and sear until crispy and golden brown, about 8 minutes.

Turn the chicken thighs over, reduce the heat to medium, and sear for 2-3 minutes.

Transfer the skillet to the preheated oven and bake until the internal temperature reaches 165°F (74°C), about 10-15 minutes.

For the Berbere Spice Mix: Lightly toast whole spices in a dry skillet for 2-3 minutes (if using whole seeds).

Grind toasted spices using a coffee grinder or mortar and pestle.

Mix ground spices with paprika, red pepper flakes, salt, and other powdered spices.

For the Ethiopian Spiced Lentils: Combine lentils and water in a pot, bring to boil, reduce heat and simmer until lentils are tender, about 20 minutes.

In a separate pan, saute diced onions, garlic, and ginger in olive oil until softened.

Add diced carrots and tomatoes and cook for a few minutes.

Stir in Berbere spice mix and salt.

Add the cooked lentils to the vegetable mixture and simmer for another 5-10 minutes.

Garnish with fresh Italian parsley before serving.