Season the chicken thighs generously with salt and pepper. Heat the olive oil over medium-high heat and brown the chicken on both sides until that gorgeous golden crust forms — about 4 minutes per side. Don’t rush this part, it really builds the flavor.

Remove the chicken and drop in your sliced onions. Cook them down on medium heat for about 8 minutes until they’re soft and just starting to turn golden. I like to add a tiny pinch of salt here to help them along.

Add your garlic and ginger and stir for about a minute. Then in go all the spices — cumin, coriander, paprika, cinnamon, turmeric. Stir everything together and let it toast in that oil for 60 seconds. Your kitchen is going to smell absolutely unreal right now.

Pour in the canned tomatoes and chicken stock. Add the honey, preserved lemon, olives, and dried apricots. Give it all a good stir and scrape up any little bits from the bottom of the pan — that’s pure flavor right there.

Tuck the browned chicken pieces back into the pot, skin side up. Press them down gently so they’re sitting in all that beautiful sauce without being completely submerged.

Cover the pot and let everything cook on low heat for about 40 to 45 minutes. The chicken will become fork-tender and the sauce will thicken into something deeply rich. I usually peek at it once or twice just because it smells so good.

Taste the sauce and adjust salt if needed. Scatter a big handful of fresh cilantro over the top. Serve right from the pot if you’re keeping it casual — which honestly, I usually am.