Marinate the Chicken:
In a large bowl, mix the garlic paste, oregano, Italian seasoning, salt, and pepper. Add the chicken thighs and rub the seasoning all over them. Let sit while you prep other ingredients (or marinate in the fridge for up to 24 hours).

Sear the Chicken:
Heat olive oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for about 5–6 minutes per side, until golden brown. Remove from the skillet and set aside.

Sauté the Aromatics:
In the same skillet, add the diced onions and minced garlic. Season with a pinch of salt and cook for about 3 minutes, stirring often, until soft and fragrant.

Build the Sauce:
Lower the heat to medium. Add the lemon slices and pour in the white wine. Scrape the bottom of the pan to deglaze and let the wine cook down for 3 minutes.

Simmer the Chicken:
Pour in the chicken broth and return the seared chicken thighs to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes.

Add the Olives:
Stir in the marinated olives and let everything simmer for another 10 minutes, until the sauce thickens slightly and the chicken is cooked through.

Let it Rest & Serve:
Remove the skillet from heat and let it rest for 5–7 minutes, allowing the flavors to meld. Spoon the olives and sauce over the chicken and serve hot.