In a small bowl, combine all spices and mix thoroughly.

Preheat oven to 350 degrees.

Sprinkle 3 tsp of Moroccan seasoning all over the chicken thighs (or breasts) and rub it in so it sticks.

Place the cast-iron skillet on the stove over medium heat and add 1 tbsp of olive oil. Heat the oil briefly and then add the chicken. Sear each side for 2 minutes and remove from the skillet and set it to the side.

Next, add in the diced bell pepper, and onion. Sauté for 3-5 minutes until the onion starts to become translucent. After this, add in the sweet potato, minced ginger, garlic, lemon juice, and honey. Stir to combine everything. Cook for another 3 minutes.

Add in the can of diced tomatoes, tomato paste, and chicken broth. Stir until the tomato paste has been incorporated, then add in the remaining 2 tsp of Moroccan seasoning and stir.

Place all the chicken thighs (breasts) back in the skillet so it is covered halfway up by the sauce and veggies. Remove the skillet from the stovetop and place it in the preheated oven.

Bake at 350 degrees for 35-40 minutes or until the chicken reaches an internal temperature of 165 degrees and the sweet potatoes are soft all the way through.

Serve immediately over couscous, rice, or quinoa. Enjoy!