Heat Oven to 350 (not required if you want to make this on the stove top).
In a dutch oven or heavy large deep skillet heat 1tbsp olive oil over a medium heat.
Slice the chicken thighs into 3-4 pieces each.
Season with salt and pepper.
Lay the chicken piece into the oil and brown both sides - don't cok all the way through.
Remove chicken and reserve on a plate.
Add the rest of the olive oil and add the onions and cook until softened, keep stirring as you don't want them to burn.
Add the cumin, paprika, cinnamon, chilli flakes and lemon zest and cornflour and cook for 1 minute, then add the the lemon juice, honey and chicken broth, apricots and prunes and chickpeas. Stir together.
Add the chicken and any juices back to pot and stir through and cover.
Either cook in oven for 1 hour or simmer gently on stove top.
After 1 hour add the chopped coriander and serve over some cooked couscous or with rice.