1Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.

2Reduce heat to medium. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.

3Add harissa paste to the skillet and cook for 1 minute, stirring constantly. Pour in diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

4Return seared chicken to the skillet. Stir in halved dried apricots and Kalamata olives. If using, add honey. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.

5Remove from heat. Stir in fresh lemon juice and chopped cilantro. Taste and adjust seasoning as needed.

6Serve hot, directly from the skillet, accompanied by fluffy couscous or rice to soak up the delicious sauce.