In a large pot, combine the chicken thighs, onion, water, bay leaves, cardamom pods, cinnamon stick, and 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 30 minutes until the chicken is cooked through.

Remove the chicken from the pot and set aside to cool slightly. Strain the broth into a clean bowl and discard the onion and whole spices. You should have about 3 to 3.5 cups of broth.

Pour the clear broth back into the pot and bring to a gentle simmer. Add the frozen mulukhiyah block directly to the broth.

Let the mulukhiyah melt into the broth over low heat, stirring occasionally. Do not let it boil vigorously, as this can cause the stew to separate. Cook for 10-15 minutes.

While the stew simmers, debone the chicken and shred the meat into bite-sized pieces. Add the chicken back into the pot.

Prepare the 'Tasha' (tempering): In a small skillet, melt the ghee over medium heat. Add the crushed garlic and sauté until fragrant and just turning golden.

Stir the ground coriander into the garlic and cook for another 30 seconds until the mixture is golden brown and aromatic.

Immediately pour the hot garlic-coriander mixture into the mulukhiyah pot. Stir well to combine.

Turn off the heat immediately to preserve the bright green color. Serve hot over rice with plenty of fresh lemon juice squeezed on top.