Preheat oven to 350F (180C).

Heat 1 tablespoon of vegetable oil in a 10-inch non-stick skillet over medium-high heat.

Brown chicken pieces in batches on all sides until golden brown. Remove chicken from skillet and set aside.

Thinly slice onions.

Spread onion slices over the bottom of a shallow 3-quart casserole dish.

Place the browned chicken pieces on top of the onions.

In a 2-cup measure or bowl, combine orange juice, honey, salt, paprika, ginger, and ground nutmeg.

Pour the orange juice mixture evenly over the chicken.

Top the chicken with pitted black olives.

Cover the casserole dish with a lid or aluminum foil.

Bake in the preheated oven for approximately 45 minutes, or until the chicken is tender and cooked through.

Once cooked, transfer the chicken and olives to a serving platter to keep warm.

Scrape the onions and pan juices from the casserole dish into a 1-quart saucepan.

Bring the onion mixture to a boil over medium heat.

In a small cup, combine water and cornstarch.

Stir to dissolve the cornstarch completely.

Stir the cornstarch slurry into the boiling onion mixture.

Reduce the heat to low and simmer, stirring constantly, until the sauce thickens.

Pour the thickened sauce over the chicken on the serving platter.

Peel and section the oranges.

Garnish the chicken with orange sections before serving.

Serve immediately.