Season chicken thighs generously with salt and pepper on both sides.

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown chicken thighs in batches, about 4 minutes per side until golden. Set aside on a plate.

Reduce heat to medium and add remaining olive oil. Add pearl onions and cook for 5-6 minutes until lightly caramelized, stirring occasionally.

Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.

Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer for 2 minutes.

Add crushed tomatoes, chicken stock, red wine vinegar, honey, cinnamon stick, cloves, bay leaves, oregano, and allspice. Stir to combine.

Return chicken thighs to the pot, nestling them into the sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.

Add quartered artichoke hearts, gently pushing them into the sauce. Cover and continue cooking for 15-20 minutes until chicken reaches an internal temperature of 75°C (165°F) when measured at the thickest part.

Remove cinnamon stick, cloves, and bay leaves. Taste and adjust seasoning with salt and pepper as needed.

Let rest for 5 minutes, then serve garnished with fresh parsley alongside crusty bread or rice pilaf.