Joi's Cooking Moroccan Chicken Tagine with Olives and Lemon (Djej Emshmel)

GATHER YOUR INGREDIENTS
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1 ¼ teaspoons sweet paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon
3 (2-inch-long) strips lemon zest from 1 to 2 lemons (see illustration below)
4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs)
Salt and ground black pepper
2 tablespoons olive oil
1 large onion, halved and sliced 1/4 inch thick
2 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
2 cups low-sodium chicken broth
1 tablespoon honey
1 cup Greek cracked green olives, rinsed, pitted, and halved
2 tablespoons chopped fresh cilantro leaves
3 tablespoons juice from 1 to 2 lemons