Season the chicken thighs on both sides with salt and pepper and then dredge each thigh in the flour, shaking to remove any excess.

Heat a large skillet or Dutch oven over high heat and add the oil. When hot, sear the chicken until golden on both sides (in batches if necessary), transferring to a platter as they are browned.

To the drippings remaining in the skillet, add the onions and cook until wilted and lightly golden. Add the garlic, crushed red pepper, and bay leaves, and cook until fragrant, 1 to 2 minutes. Add the vermouth and cook until reduced slightly, then add the preserved lemon, chicken stock, and seared chicken. Cook until sauce comes to a boil, then reduce the heat to a simmer. Stir in the olives, kumquats and oregano and cook, stirring occasionally, until the chicken is fork-tender and the sauce is thickened slightly. Taste and add the lemon juice and any additional salt or pepper necessary to correct the seasoning. Garnish with the fresh mint and serve in shallow bowls with cous cous or cooked pasta.