Begin by seasoning chicken thighs with turmeric, cumin, coriander, cinnamon, salt, and pepper in a bowl. Let marinate for at least 15 minutes.

In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté for about 5-7 minutes until golden brown.

Stir in minced garlic and cook for an additional minute until fragrant.

Add the marinated chicken thighs to the skillet, searing for about 6-8 minutes until golden brown.

Pour in chicken broth or water, bringing to a gentle boil while scraping any bits off the bottom.

Stir in dried apricots and slivered almonds or walnuts, mixing well for a minute.

Cover the skillet and simmer on low for 45 minutes, until the chicken is tender.

Taste the sauce and adjust seasoning as necessary with salt and pepper.

Remove from heat, let rest briefly, and garnish with fresh parsley before serving warm.