Whisk oil, red wine vinegar, garlic, fennel and cumin in a small bowl and pour into a plastic re-sealable bag. Place chicken in bag and let marinate in refrigerator for at least one hour.
Heat 2 Tbsp oil in a large heavy-bottomed pot over medium high heat. Add onions and sauté until translucent (about 3 minutes). Add chicken pieces (reserving the marinade) and brown on one side (about 4 minutes). Flip and cook another 4 minutes. Season with salt and pepper.
Lower heat, add reserved marinade and enough water to almost cover chicken pieces. Add saffron, peppers, carrots and artichokes. Cover and cook for 20-25 minutes or until internal temperature reaches 165°F. Remove chicken to a serving platter. Thicken sauce by pouring mixture of cornstarch and one cup water in broth, slowly adding as desired to thicken the sauce (stir about 2 minutes). Add sauce and vegetable mix over chicken, top with parsley and enjoy.