In a small bowl, mix together all the spice ingredients. Set aside.
Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
Set a large Dutch oven over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the Dutch oven, and cook until crisp and golden, about 4-5 minutes per side.
Remove the cooked pieces of chicken to a large bowl to collect the juices.
Once all the pieces are browned, reduce heat to medium and add onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent. Add spice mix and continue cooking for about a minute, stirring constantly to avoid burning.
Add the water and scrape the bottom of the pan to detach every little bit of flavor. Bring to a simmer then add the pieces of chicken back in. Don't forget the meat juices!
Add olives, sprinkle with half the cilantro and half the parsley, then squeeze the juice of 1 of the lemons.
Put the lid on and place in a 350F for 1 hour.
Remove the chicken and olives to a large shallow bowl or plate and place in the [still warm but no longer on] oven to keep warm.
Strain the cooking liquid through a fine mesh sieve directly into a medium saucepan. Squeeze in the juice of the remaining lemon.
Dilute the tapioca starch in 2 tbsp of water and pour that into the simmering cooking liquid. Bring back to the boil and cook for about one minute, whisking constantly.
Serve the chicken with the thickened braising liquid poured over top.