Preheat the oven to 200°C. Rinse the freekeh under cold water and drain well.

Season the chicken thighs generously with salt, pepper, cumin, coriander, cinnamon, and turmeric, rubbing the spices into the skin.

Heat 2 tablespoons of olive oil in a large oven-safe pan or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until golden and crispy, then flip and sear for 2 minutes more. Remove and set aside.

In the same pan, add the remaining olive oil and sauté the onion for 4-5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.

Add the freekeh to the pan and stir to coat with the onion mixture. Pour in the chicken stock, bring to a simmer, then nestle the chicken thighs on top, skin-side up.

Transfer the pan to the oven and roast uncovered for 30-35 minutes, until the freekeh is tender and the chicken reaches an internal temperature of 75°C when measured with a meat thermometer.

Meanwhile, toast the flaked almonds in a dry frying pan over medium heat for 3-4 minutes, stirring frequently until golden. Set aside.

Combine the fresh parsley, mint, dill, and spring onions in a bowl. Add the lemon zest and half the lemon juice, tossing to combine.

Once cooked, remove the pan from the oven and let rest for 5 minutes. Fluff the freekeh with a fork and drizzle with remaining lemon juice.

Serve the chicken over the freekeh, topped generously with the fresh herb mixture and toasted almonds.