– 2 pounds (900 g) boneless, skinless chicken thighs (about 6 thighs) – ▢½ red onion or 1 large shallot, sliced – ▢1 ½ teaspoons kosher salt – ▢Freshly ground black pepper – ▢3 tablespoons (45 g) harissa paste – ▢3 tablespoons (45 ml) extra virgin olive oil – ▢1 tablespoon (15 ml) ground cumin – ▢2 teaspoons smoked paprika – ▢2 tablespoons (30 g) grated or pressed garlic (about 2 cloves) – ▢2 tablespoons (30 ml) fresh lemon juice – ▢Chicken broth, optional – ▢1 15-ounce (425 g) can chickpeas, drained – ▢½ cup fresh cilantro leave