Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown, about 5-6 minutes. Flip and cook for another 2 minutes, then remove to a plate.

Lower the heat to medium. Add the chopped onion to the pot and cook for 5 minutes until softened. Stir in the minced garlic, ginger, turmeric, and cinnamon, cooking for another minute until fragrant.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Return the chicken thighs to the pot. Cover and simmer gently for 20 minutes.

Add the sliced carrots, cubed sweet potatoes, and dried apricots to the pot, tucking them into the liquid. Cover and continue to simmer for another 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.

Stir in the honey and adjust salt and pepper to taste. Let it simmer uncovered for 5 more minutes to slightly thicken the sauce.

Remove from heat and garnish with fresh chopped cilantro before serving warm, ideally over couscous or with crusty bread.