Combine flour, salt, and pepper in a bowl.

Dredge chicken pieces in the flour mixture, shaking off excess.

Reserve remaining flour.

Heat olive oil in a large Dutch oven over medium heat.

Brown half of the chicken pieces for 2 minutes per side, then remove to a plate.

Repeat with the remaining chicken.

Cook onions in the Dutch oven for 2 minutes.

Add garlic and cook for an additional minute until fragrant.

Stir in the remaining flour, lemon juice, chicken broth, and water.

Bring the liquids to a boil.

Add potatoes, chickpeas, and olives and stir.

Nestle the chicken breasts bone side up into the stew.

Reduce to a simmer, cover, and cook for 15 minutes.

Taste and adjust salt and pepper as needed.

Turn the chicken pieces and continue to cook for 5-10 minutes until potatoes are tender and chicken is cooked through.

Stir in parsley and cook for one minute.

Ladle into serving bowls.