Toss the chicken breast pieces in a bowl with a pinch of salt, pepper, and exactly half of the spice blend (cumin, coriander, cinnamon, paprika, and turmeric). Heat the olive oil in a deep skillet over medium-high heat. Sear the chicken pieces for 3 to 4 minutes until golden on the outside. Remove the chicken from the skillet and set aside on a plate.

Turn the heat down to medium. Add the diced onion directly to the same skillet with the leftover chicken juices and sauté for 4 to 5 minutes until soft and translucent. Stir in the minced garlic, grated ginger, and the remaining half of the spice blend. Stir continuously for 60 seconds to bloom the spices in the hot oil.

Pour the fresh-squeezed orange juice, chicken broth, and honey into the pan. Use a wooden spoon to gently scrape up all the flavorful browned bits stuck to the bottom of the skillet. Bring the liquid to a gentle simmer. If using saffron, crush the threads between your fingers and stir them in now. Return the chicken and its resting juices back to the pan. Cover tightly with a lid, lower the heat, and simmer gently for 12 to 15 minutes.

Take the lid off the skillet. Layer the thick, fresh orange rounds and the green olives directly on top of and around the chicken chunks. Leave the lid off and let the dish simmer uncovered for another 4 to 5 minutes so the orange slices warm through and release their aromatic essential oils straight into the reducing sauce.

Remove the skillet from the heat. Toss the freshly chopped parsley or cilantro over the top. Serve piping hot over a bed of fluffy couscous or rice.