Pat chicken dry with paper towels. Sprinkle chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper.
Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add ⅓ cup paste to skillet and cook, stirring constantly, until fragrant and a fond forms in pan, 1–2 minutes.
Deglaze pan with broth, scraping up any browned bits; stir in wine, olives, capers, and bay leaves.
Add chicken to pan, nestling into sauce in an even layer. Spoon a splash of sauce over each chicken thigh; transfer pan to oven and and roast, uncovered, for 15 minutes.
Remove skillet from oven and use back of spoon to spread remaining paste over chicken pieces.
Sprinkle prunes around chicken. Continue to roast until sauce is bubbly, paste begins to brown, and meat registers 170–175ºF (77–79ºC), 20–28 minutes longer.
Sprinkle parsley over top and serve with lemon. Optional: serve with rice, cauliflower rice, or couscous.