Preheat the oven to 425 degrees F.On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro. Enjoy!