Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a bowl and whisk to combine.
Add the chicken and toss to coat. Cover and store in the refrigerator for at least 30 minutes and up to 1 hour.
When you are ready to roast, heat the oven to 425°. Use the remaining tablespoon of olive oil to grease the rimmed baking sheet.
Add the onion and pepper to the chicken and toss to combine.
Place the chicken on the pan, spreading everything evenly throughout.
Place the chicken in the oven and roast until the chicken is browned and the edges are crispy. Cook for between 30 - 40 minutes.
Remove from the oven, let cool for 2 minutes, then slice.
Scatter parsley over the top and serve with pita, cucumbers, romaine or spinach. There are no rules here!