Big Fat Chicken Soup

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3 pounds bone-in chicken legs and thighs, skin and excess fat removed

Extra-virgin olive oil, as needed

1 large onion, cut into 1/2-inch slices

4 ribs celery, cut into 1/2-inch dice

3 carrots, cut into 1/2-inch dice

Kosher salt

2 cloves garlic, smashed

2 teaspoons crushed red pepper flakes

2 quarts chicken stock

1 lemon, halved

2 bay leaves

1 bunch thyme

2 russet potatoes, cut into 1/2-inch dice

1/2 cup frozen corn, thawed

1/2 teaspoon ground cinnamon

Freshly ground black pepper

1/2 cup cilantro leaves