Place a large skillet over medium-high heat with a tablespoon of the Tuscan olive oil. Season chicken thighs with the spice rub. When the oil is shimmering add the chicken to the pan skin side down first and then turning to brown on all sides. 3-4 minutes per side. Remove chicken from pan and reserve.
Add the blood orange oil to the skillet. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and rosemary and cook until fragrant, about 1 minute. Add the fennel slices and cook, stirring frequently, until the fennel has softened and lightly browned, about 2 minutes.
Add the balsamic vinegar and scrape any of the bits off the bottom of the pan with a wooden spoon.
Return the chicken and any accumulated juices to the skillet skin side up and add the chicken stock. Cover and simmer until the chicken is cooked through 25-30 minutes. Check to make sure pan doesn’t get dry, if it starts to add a little additional chicken stock.
Sprinkle with the lemon zest, spice blend and the parsley, drizzle with a touch more Tuscan herb oil, taste for seasoning and serve. If serving on a platter family style, garnish the platter with a fresh rosemary spring and a tangerine or orange slice.