Mix the cumin, lemon zest and ½ teaspoon each salt and pepper.
Marinade the chicken in the mixture for 20 – 30 minutes.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown (2 to 3 minutes per side) and then transfer to a plate.
Add the remaining tablespoon of oil. Add the shallots and cook until soft for 5 to 7 minutes.
Stir in the olives, garlic, parsley, lemon juice and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots.
Reduce heat to low and cook covered, until the chicken is cooked through, about 5-7 minutes.
Divide among plates and enjoy!