Zest the entire lemon. Then, cut the lemon in half, juice it, and set the lemon juice aside.
In a small mixing bowl combine 1 teaspoon lemon zest with 1 teaspoon minced garlic. Set aside.
In a separate small mixing bowl, combine the paprika, cumin, cayenne pepper, cinnamon, ginger, and coriander. Set aside.
Heat the oil in a 4 to 5-quart braiser set over medium-high heat. You can also use a Dutch oven.
Pat dry the chicken thighs with paper towels.
Season the chicken with salt and pepper.
Add the chicken thighs to the heated oil and brown the chicken thighs for about 5 minutes per side. Add more oil as needed.
Transfer the browned chicken to a plate and set aside.
Add onions to the braiser, decrease heat to medium, and stir in remaining plain lemon zest; cook for 4 minutes, or until onions are soft, stirring frequently.
Stir in remaining plain garlic and previously prepared seasoning mixture; cook for 1 minute, or until fragrant.
Stir in the broth and, using a wooden spoon, scrape up any browned pieces from the bottom of the pot.
Add in carrots and chickpeas.
Stir in the honey and bring mixture to a simmer.
Return chicken thighs to the pot.
Reduce heat to medium-low, cover, and cook for 10 minutes.
Remove cover and continue to cook for 15 more minutes, or until chicken’s internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness. Remove chicken thighs from the pot and set aside; keep them covered.
Using a spoon, skim off any fat from the surface of the sauce.
Increase heat to medium, stir the apricots into the sauce and bring sauce to a simmer. Cook for 5 minutes.
Stir in previously prepared lemon zest and garlic mixture, reserved lemon juice, and 2 tablespoons chopped cilantro. Taste sauce for salt and pepper, and adjust. Return chicken to the pot and remove from heat; let stand for about 5 minutes.
Garnish with more cilantro and serve.