Slash the flesh of each piece of chicken diagonally a few times, around ¾ inch apart, and then place the meat in a large bowl or plastic container. Add the lemon juice; 3 tablespoons olive oil; 1½ tablespoons sumac; the garlic, cumin, allspice and cinnamon; and 1½ teaspoons salt and ¼ teaspoon pepper. Rub the mixture into the meat. Add the red onion and toss to coat. Cover and transfer to the refrigerator to marinate, 1 to 3 hours.

Step 2

When you are ready to cook the chicken, heat the oven to 375 degrees. Transfer the meat, onion slices and any juices to a baking sheet and roast until the juices run clear when the chicken pieces are pierced at their thickest part, about 40 minutes. Once the chicken is cooked, cover the baking sheet tightly in foil and set aside while you prepare the toppings.

Mince the garlic.

Mix all of the dry spices then add minced garlic, 3 Tblsp of olive oil and lemon juice. Mix.

Rub the spice mixture on the chicken.

Chop the onion.

Place the meat and onion in a large non-reactive bowl or plastic container.

Cover the bowl or close the bag and transfer to the refrigerator to marinate, 1 to 3 hours.

Arrange the chicken on your air-fryer tray. Keep the pieces from touching. If you have a small air fryer you might have to cook in 2 batches.

Cook at 375 for about 20 minutes, flipping about half way through. Use a meat thermometer. Continue cooking until the internal temperatue of the chicken is above 165.