Add the saffron to about 3 tablespoons of hot water in a small bowl.
Cut off the orange zest with a sharp knife into strips.
Then, juice the Limoneira® oranges into a bowl, and discard the leftover.
Add the olive oil to a large skillet, and sauté the onion and garlic for 2 to 3 minutes, until fragrant and translucent.
Add the cinnamon stick, turmeric, and ginger, and stir together.
Add the chicken to the skillet, and cook the thighs about 3 to 5 minutes on either side, until browned.
Sprinkle with salt and pepper, and add the orange juice and saffron water (strained) to the pan. Stir to blend.
Cover the pan, and simmer for about 20 minutes, until tender.
Add the strips of orange skin, and continue to cook for another 5 to 7 minutes.
Remove the cinnamon stick, and serve. Rice is the traditional accompaniment.