1Preheat oven to 400°F (200°C). In a large bowl, whisk together harissa paste, honey, 1 tbsp olive oil, lemon zest, orange zest, minced garlic, grated ginger, cumin, coriander, 1 tbsp lemon juice, and salt and pepper. Add chicken thighs and toss to coat thoroughly. For best flavor, marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2Arrange chicken thighs in a single layer in a roasting pan or on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C), basting with pan juices occasionally during the last 15 minutes to build a nice glaze.

3While chicken roasts, combine rinsed quinoa with vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

4In a large serving bowl, whisk together 3 tbsp olive oil, the remaining lemon and orange juices, salt, and pepper to make the salad dressing.

5Add the warm quinoa to the dressing, along with the chopped pistachios, fresh mint, fresh parsley, and thinly sliced red onion. Toss gently to combine. Fold in the baby arugula just before serving.

6Serve the Harissa Honey Chicken immediately, with a generous portion of the Citrus Quinoa Salad on the side.