Preheat your oven to 375°F (190°C). Pat the chicken pieces dry.

In a small bowl, mix 1 tbsp olive oil with 1 tsp salt, black pepper, 1 tsp sumac, allspice, and cinnamon. Rub the mixture thoroughly over the chicken.

Arrange the chicken pieces skin-side up on a baking sheet. Roast for 45–55 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is deeply golden brown and crisp.

Pour the remaining 3/4 cup of olive oil into a large skillet over medium-low heat. Add the thinly sliced onions and 1/2 tsp salt.

Cook, stirring occasionally, for 25–35 minutes, until the onions soften completely and turn translucent, becoming jammy and slightly sweet.

Once the onions are soft, remove the pan from the heat. Stir in the remaining 2 tbsp sumac and cumin until fully coated.

In a small, dry skillet over medium heat, toast the pine nuts or almonds for 2–4 minutes until golden brown and fragrant. Set aside.

Remove the chicken from the oven and pour the flavorful chicken juices from the roasting pan into the skillet with the sumac onions.

Brush a generous amount of the onion-infused olive oil over one side of each flatbread.

Place the oiled flatbreads on a baking sheet and broil for 1–2 minutes until slightly crisp but still soft in the center.

Assemble the dish by placing the warm flatbread on a large serving platter, ladling a generous layer of sumac onions over the bread, topping with a piece of roasted chicken, and sprinkling with toasted nuts, chopped parsley, and an extra dusting of sumac.