Season the chicken thighs with salt and pepper. In a large pot or Dutch oven, heat a thin layer of olive oil. Sear the chicken in batches over high heat, making sure not to crowd the pot, until golden-brown, about 4 minutes per side. Remove to a mixing bowl.

Add the onions and sauté until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.

Stir in the carrots, garlic, cumin, turmeric, ginger, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Add the tomatoes and cook until thick, 5 minutes. Arrange the chicken on top of the vegetable mixture and cover with the stock.

Bring to a simmer, turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.

During the last 15 minutes of cooking, add the chickpeas, kale and lemon juice.

Spoon the tagine into individual bowls and garnish with cilantro or parsley.