In a mixing bowl, blend harissa paste, smoked paprika, ground cumin, ground coriander, minced garlic, lemon juice, lemon zest, olive oil, salt, and black pepper until smooth. Rub this mixture generously under the skin of the chicken thighs and marinate for at least 30 minutes, or up to overnight.

Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, sear the marinated chicken thighs skin-side down for about 5-7 minutes until golden-brown. Flip and cook for another 4-5 minutes.

Preheat oven to 375°F (190°C). Transfer the seared chicken to a baking dish and bake for 15-20 minutes or until the internal temperature reaches 165°F (75°C).

In a food processor, combine fresh mint, cilantro, parsley, shallot, garlic, red pepper flakes, red wine vinegar, and olive oil. Pulse until well blended but coarse.

Plate the chicken on a bed of couscous or rice and top with mint chimichurri. Serve alongside roasted vegetables.