Arrange the chicken on a large rimmed baking sheet.
Add the red onion, carrots, orange, green onions, garlic, dates and ginger to the chicken. Pour over the olive oil and sprinkle everything with the cumin, coriander, salt, and chili.
Toss well with your hands so that all the ingredients are evenly coated with the oil and spices (go ahead and use tongs if you don't want to touch the raw chicken). Space the chicken and vegetables so they are in a flat, even layer.
Roast 22-25 minutes. The orange should be charred in spots, the carrots tender and the chicken nicely golden brown and cooked through.
Squeeze the orange wedges with tongs, or press on them with the back of a spoon to release their juices. Sprinkle the cilantro over and serve.
For a quick pan sauce, pour a 1/4 cup water or broth into the hot pan and scrape up any browned bits.Meal prep: Get everything cut and sliced and combine with the chicken and seasonings in a heavy-duty storage bag. Let it marinate while you're at work or out of the house. Preheat oven about 45 minutes before ready to serve, and arrange everything in one layer on a sheet pan.