For the chicken:

1. In a non-reactive bowl, mix the lemon juice, 2 tablespoons of the olive oil, garlic, salt, and spices (paprika, cumin, coriander, turmeric, red chili flakes, and cinnamon).
2. Toss in the chicken thighs, making sure they are well coated. Cover with plastic wrap and refrigerate for 4-12 hours.
3. When ready to cook, drain off any excess marinade and toss the chicken with the remaining 2 tablespoons olive oil.

To grill (15-20 minutes cook time)

1. Turn the grill on medium-high, so it reaches a temperature of about 450ºF.
2. Once hot, grill the chicken for about 8-10 minutes per side, with the grill closed. Check it every so often to make sure it’s cooking evenly. Cook until it is cooked through to a temperature of 165ºF
3. Sprinkle with sumac, if desired, and serve with any of the suggestions below.

To Roast (20-30 minutes cook time)

1. Preheat the oven to 425ºF.
2. Spread the chicken on a baking sheet and cook for 20-30 minutes, or until it is cooked through to a temperature of 165ºF.
3. Sprinkle with sumac, if desired, and serve with any of the suggestions below.