Combine all the spices in a small bowl and set them aside.
Lightly season both sides of chicken pieces with kosher salt. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke.
Brown the chicken pieces in a single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, for about 4 minutes more.
Transfer the chicken to a large plate. Lightly drizzle about one tablespoon of oil in the pan.
Reduce the heat to medium. Add the onion and cook, occasionally stirring, until they have browned at the edges but still retain their shape, 5 to 7 minutes, add a few tablespoons of water now and then if the pan gets too dark.
Add the minced garlic and cook, stirring, until fragrant.
Add the spices and flour and cook, constantly stirring, until fragrant, about 30 seconds.
Pour in the broth and add about ½ teaspoon kosher salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits.
Add the chicken back in and reduce the heat to medium-low, cover and simmer for about 10 minutes.
Add the carrots, cover, and simmer until the Moroccan Chicken is cooked through, the carrots are tender-crisp, and the sauce reached the volume and consistency you desire.
Stir in the olives, cilantro, and lemon juice; taste the Moroccan Chicken and adjust the seasoning with kosher salt/cayenne pepper and more lemon juice, if desired. Serve with couscous or rice.