Heat the olive oil in a large pot over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pot and set aside.

In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, cumin, paprika, coriander, and cayenne pepper. Cook for another minute until the spices are fragrant.

Add the chickpeas, diced tomatoes with their juice, and chicken broth to the pot. Stir to combine and bring the mixture to a simmer.

Return the chicken thighs to the pot, submerging them in the liquid. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes, or until the chicken is tender.

Remove the chicken thighs from the stew and let them cool slightly before shredding the meat, discarding the bones and skin.

Return the shredded chicken to the pot and stir to distribute the meat evenly throughout the stew. Adjust the seasoning with additional salt and pepper if needed.

Serve the stew hot, garnished with chopped fresh cilantro or parsley.