Season and brown the chicken. Heat olive oil in your pot over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook for 5–6 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.

Cook the aromatics. Lower the heat to medium. Add the onion and garlic to the pot and sauté for 3 minutes until softened. Stir in all the spices (cumin, cinnamon, turmeric, paprika) and cook for 1 minute to toast them.

Layer the tagine. Add the carrots, sweet potato, apricots, and chickpeas to the pot, mixing gently with the onions. Pour in the chicken broth and honey, then stir to combine. Nestle the chicken thighs into the mixture, skin-side up.

Simmer low and slow. Cover the pot and reduce the heat to low. Let it simmer for 40–45 minutes until the chicken is cooked through and the vegetables are tender. Avoid stirring too much to keep the chicken skin intact.

Garnish and serve. Squeeze fresh lemon juice over the tagine and sprinkle with cilantro or parsley. Serve straight from the pot.