Prepare the Chicken: In a small bowl, whisk together the smoked paprika, turmeric, ground ginger, allspice, and red pepper flakes. Pat the chicken thighs dry and season them on all sides with the spice blend and ½ teaspoon of the kosher salt.
Sear for Flavor: Warm the olive oil in the Dutch oven over medium-high heat. Carefully place the seasoned chicken in the hot oil. Sear for 3–4 minutes per side until a deep golden-brown crust forms. Work in two batches if necessary to avoid overcrowding the pot. Transfer the seared chicken to a plate.
Build the Base: Reduce heat to medium. Add the chopped onion and sweet potato to the pot, stirring to scrape up any flavorful browned bits from the bottom. Cook for about 5 minutes, until the onion begins to soften. Add the grated ginger and minced garlic, cooking for one minute more until fragrant.
Combine & Simmer: Pour in the vegetable broth to deglaze the pot. Add the crushed tomatoes, chickpeas, and chopped apricots. Stir everything together and bring the mixture to a gentle simmer.
Cook the Stew: Return the seared chicken thighs to the pot, nestling them into the stew. Once simmering again, reduce the heat to low, cover the pot, and cook for 40–45 minutes. The stew is ready when the sweet potatoes are fork-tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
Finish & Serve: Turn off the heat. Shred the tender chicken with two forks directly in the pot. Stir in the remaining 1 teaspoon of kosher salt, the lemon zest, and the fresh lemon juice. Let the stew rest for 5 minutes for the flavors to meld. Ladle into bowls and garnish liberally with the fresh cilantro and parsley mixture.
