1. Prepare the chicken thighs by seasoning them with salt, black pepper, cumin, coriander, smoked paprika, cinnamon, and cayenne.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken thighs to the hot skillet, skin-side down, and sear until golden brown, about 5-7 minutes per side.
4. Once browned, remove the chicken and set it aside. In the same skillet, add the chopped dried apricots to toast slightly for 1-2 minutes.
5. Return the chicken to the skillet and pour in the chicken broth, scraping the bottom to incorporate any browned bits.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 30-40 minutes, or until the chicken is cooked through.
7. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving.
8. Serve the chicken on a platter, spooning the apricot sauce over, and garnish with fresh cilantro or parsley.
