Soak chickpeas overnight in water, then drain and rinse.

Simmer chickpeas in water until tender (about 40 minutes).

Preheat oven to 300°F (150°C).

Combine flour and paprika in a bag.

Coat chicken pieces in the flour mixture.

Melt 3 tbsp butter in a Dutch oven over high heat.

Brown chicken pieces in batches and remove from the pan.

Cook onions in the same pan until softened.

Add garlic and spices; cook until fragrant.

Return chicken to the pan with chicken stock.

Bring to a boil, then cover.

Cook in the oven for 40 minutes.

Add drained chickpeas, cover, and cook for 1 hour and 20 minutes.

Wash rice under cold water until clear, then drain.

Melt 2 tbsp butter in a large saucepan over medium-high heat.

Add rice and stir until coated in butter.

Add 6 cups water and bring to a boil.

Reduce heat to low, partially cover, and simmer for about 10 minutes until steam holes appear.

Cover rice tightly, reduce heat to low, and steam for 10 minutes (do not remove lid).

Remove from heat and let stand for 10 minutes without removing the lid.

Fluff with a fork before serving.

Stir in lemon, olives, and cilantro into the chicken just before serving.

Serve with rice.