Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the sliced carrots and cook for 5 minutes until they start to soften.

Add the chicken thighs to the pot and brown them on all sides for about 5-7 minutes.

Pour in the crushed tomatoes and chicken broth, stirring to combine.

Mix in the ground cumin, ground cinnamon, ground turmeric, paprika, salt, and black pepper.

Bring the stew to a boil, then reduce the heat to low and let it simmer for about 50 minutes.

Add the dried apricots or raisins and chickpeas in the last 10 minutes of cooking.

Garnish with chopped parsley or cilantro before serving.