Prepare the chicken. Pat the chicken thighs dry. Combine the spices, then rub about half of the blend over the chicken.

Brown the chicken. Heat olive oil in a Dutch oven over medium-high heat. Brown the chicken skin-side down for 5–7 minutes, turn, and cook another 2 minutes. Remove to a plate.

Bloom the aromatics. Reduce heat to medium. Add garlic, fresh ginger, and the remaining spice mixture. Cook for about 30 seconds, stirring continuously.

Build the braise. Add chicken stock, dried apricots, and preserved lemon. Scrape up the browned bits from the pot.

Braise the chicken. Return chicken to the pot, skin-side up. Cover and simmer gently for 20 minutes.

Add the pumpkin. Nestle the pumpkin chunks around the chicken, spooning a little sauce over them. Cover and cook another 20–25 minutes, until the chicken reaches at least 165°F internally (thighs are often better around 175–185°F) and the pumpkin is fork-tender.

Finish. Stir in lemon juice, taste for salt, and allow the sauce to reduce uncovered for a few minutes if needed.

Serve. Garnish with fresh cilantro or parsley and toasted almonds.