Preheat the oven to 350°F (175°C).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Season the chicken thighs with salt and black pepper.
Add the chicken thighs to the skillet, skin side down, and cook for 5-7 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook for 5 minutes until softened.
Add the minced garlic, ground cinnamon, ground cumin, and ground ginger. Stir and cook for 1 minute until fragrant.
Pour in the chicken broth, honey, and lemon juice. Stir to combine.
Add the chopped dates and chopped almonds to the skillet and stir well.
Return the chicken thighs to the skillet, skin side up, nestling them into the mixture.
Transfer the skillet or casserole dish to the preheated oven and bake uncovered for 40 minutes, or until the chicken is cooked through and tender.
Remove from the oven and sprinkle with fresh chopped parsley before serving.