In a mixing bowl, combine harissa paste, smoked paprika, ground cumin, ground coriander, minced garlic, lemon juice, lemon zest, olive oil, salt, and black pepper until well blended. Coat chicken thighs with the marinade and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and add a splash of olive oil. Place the marinated chicken thighs skin-side down into the skillet and sear for 5-7 minutes until golden brown. Flip and cook for an additional 4-5 minutes.

Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the mint chimichurri by processing mint, cilantro, parsley, shallot, garlic, red wine vinegar, red pepper flakes, and olive oil until well combined but still coarse. Season with salt and pepper.

Once cooked, let the chicken rest for a few minutes. Serve it over rice or couscous and spoon chimichurri on top. Garnish with lemon wedges.