In a mixing bowl, combine harissa paste, smoked paprika, ground cumin, ground coriander, minced garlic, lemon juice, lemon zest, olive oil, salt, and black pepper. Mix well until all ingredients are fully incorporated. Generously rub this mixture onto the chicken thighs, ensuring it's under the skin for maximum flavor. Allow the chicken to marinate for at least 30 minutes, or if time permits, cover and refrigerate overnight.

Preheat a large skillet over medium-high heat with a drizzle of olive oil. Once the oil shimmers, add the marinated chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden and crispy, then carefully flip and cook for an additional 4-5 minutes until browned and juices run clear.

For an extra crispy finish, carefully transfer your skillet to a preheated oven set at 375°F. Bake the chicken for 15-20 minutes until it reaches an internal temperature of 165°F.

While the chicken is cooking, prepare the mint chimichurri. In a food processor, combine fresh mint leaves, cilantro, parsley, shallot, garlic, red pepper flakes, red wine vinegar, and olive oil. Pulse until the mixture is coarse but well mixed. Season with salt and pepper to taste, adjusting based on your preference.

Once the chicken is cooked through and you’re ready to eat, plate the Moroccan Harissa Chicken over a bed of fluffy rice or couscous. Drizzle generously with the vibrant mint chimichurri.