Zest both the lemons, then juice them. Set both aside separately.
Smash the garlic with the side of a wide chef's knife and peel it. In a large bowl, whisk together the lemon juice, ¼ cup of the olive oil, all of the spices, and 1 teaspoon of the salt. Add the chicken thighs and stir to coat. Let the chicken marinate at room temperature for 30 minutes, stirring occasionally.
While the chicken thighs are marinating, dice the onions finely, then make the tahini sauce (see instructions below.)
In a large skillet or casserole pan with a lid, heat the remaining tablespoon of olive oil over medium high. Use tongs to grab the thighs one by one, letting as much marinade drip off as possible, and add to the pan. Reserve the remaining marinade and set aside.
Cook the chicken thighs for about 5-7 minutes on each side until golden brown, then transfer to a plate.
After removing the chicken, add the onions to the pan with a pinch of salt, and sweat them for about 5-7 minutes until tender and translucent, scraping up any browned bits of chicken and spice from the bottom of the pan.
Add the rice to the pan and stir to combine with onions, keep moving the rice around the pan for about 1 minute to toast it and coat it with the spices.
Add the reserved marinade, the golden raisins and the chicken stock to the pan. Season with 1 teaspoon of salt and bring to a boil, continuing to scrape up any browned bits on the bottom of the pan.
Reduce heat to low, cover and cook for 10 minutes. Then add the chicken thighs and their juices back into the pan, cover and cook for another 5 minutes, until the rice is fully cooked, all of the chicken stock absorbed and the chicken is warmed through.
Drizzle with the tahini sauce, top with fresh mint leaves and the reserved lemon zest, and serve.