Start by stirring the cumin, red pepper and paprika together in a small bowl. Then season the chicken with the cumin mixture.
Put some oil in a 12-inch skillet and heat it over medium-high heat. Cook the chicken until it is well browned, do not forget to stir it occasionally. Remove the chicken from the skillet.
Now add the fennel to the skillet and let it cook until it gets lightly browned for around ten minutes while you stirr it occasionally.
Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook till the chicken is cooked through or until 5 minutes have passed. Now stir in parsley and lemon zest.
Serve and enjoy your chicken thigh recipe!