In a mixing bowl, combine harissa paste, smoked paprika, ground cumin, ground coriander, minced garlic, lemon zest, lemon juice, olive oil, salt, and black pepper. Rub the marinade all over the chicken thighs. Cover and let marinate for at least 30 minutes, preferably overnight.

Heat a skillet over medium-high heat with a touch of olive oil. Sear chicken thighs skin-side down for about 5-7 minutes until golden brown. Flip and cook for another 4-5 minutes.

If your skillet is oven-safe, transfer to a preheated oven at 375°F and bake for about 15-20 minutes until internal temperature reaches 165°F. Alternatively, for Instant Pot, sauté first then pressure cook.

In a food processor, combine mint leaves, cilantro, parsley, chopped shallot, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Process until coarse. Adjust seasoning with salt and pepper.

Once the chicken is cooked, plate over couscous or rice and drizzle with the mint chimichurri. Garnish with a lemon wedge.