Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix together the ginger, honey, one tablespoon of the oil, the salt, red pepper flakes, and lemon zest to make a glaze. Set aside.

In a heavy-bottomed oven-safe skillet, heat the remaining one tablespoon oil over medium heat. Place the chicken in the pan, skin-side down, and sear the pieces for five to seven minutes until brown. Transfer the chicken pieces to a bowl, generously coat with the glaze, and set aside.

Add the onion to the pan and cook until it softens and becomes aromatic, about three minutes. Add the carrots and prunes and cook, stirring, for about 10 minutes, until the carrots are just beginning to soften, adding a pinch or two more salt and red pepper flakes. Add the water to the skillet, scraping up the bits of carrot, onion, and prune that have stuck to the bottom of the pan. Place the chicken, skin side up, on top of the tsimmes, drizzling any glaze in the bowl over the chicken.

Place the skillet in the oven, uncovered, and bake for 30 to 35 minutes, until the chicken is cooked through (the safe internal temperature for chicken is 165 degrees Fahrenheit), its skin is crispy and browned, and the sauce looks thick and bubbly.

Spoon over any pan juices and garnish with parsley.