In a bowl, combine olive oil, salt, black pepper, cumin, cinnamon, ginger, paprika, and honey. Add chicken thighs and coat well. Marinate for at least 30 minutes.

Heat the tajine pot over medium heat. Add the marinated chicken and brown on all sides for about 10 minutes.

Add chopped onion and minced garlic, sauté until softened, about 5 minutes.

Stir in carrots, dried apricots, chickpeas, and chicken broth. Bring to a simmer.

Cover and reduce heat to low. Cook for 45 minutes, or until chicken is tender and cooked through.

Garnish with sliced almonds before serving.