Heat EVOO in a skillet over medium-high heat. When oil ripples and begins to smoke, add chicken pieces and brown 3-4 minutes to get good color on the chicken. Season with salt and pepper.
Add the onions, garlic, lemon rounds and bay leaves. Cook, stirring frequently, 6-7 minutes more. Add spices, stock and olives to the skillet and cook 5 minutes more to reduce. Remove from heat, squeeze the juice from the remaining lemon into the skillet and stir in the herbs.