Preheat your oven to 400 degrees F. In a small bowl, stir together the harissa paste, 1 tablespoon of olive oil, ground cumin, salt, and pepper. Rub this mixture all over the chicken thighs, getting some under the skin if you can. Set aside while you prep the rest.

Place the dry cast iron skillet on the stovetop. Lay the chicken thighs skin-side down in the cold skillet, then turn the heat to medium. This slow start gives the fat time to render out gradually so the skin gets truly crispy without scorching. Let them cook undisturbed for 8 to 10 minutes. You will hear the sizzle get louder as they cook, and the skin will pull away from the pan when it is ready to flip.

Flip the thighs skin-side up and sear the bottom for 3 minutes. Transfer the chicken to a plate. You should have a good amount of rendered fat in the pan, which is exactly what you want for the chickpeas.

Keep the skillet over medium heat. Add the remaining tablespoon of olive oil along with the diced onion. Cook for 3 minutes until softened, stirring up the browned bits from the chicken. Add the garlic and smoked paprika and cook for 1 minute more until fragrant.

Pour in the drained chickpeas, diced tomatoes with their juices, and chicken broth. Stir everything together and scrape the bottom of the pan to lift any remaining fond. Season with a pinch of salt. Let it come to a gentle simmer, about 2 minutes.

Nestle the chicken thighs skin-side up into the chickpea mixture. Make sure the skin sits above the liquid so it stays crispy and does not get soggy. Slide the skillet into the preheated oven and roast uncovered for 18 to 22 minutes, until the chicken is cooked through. The internal temperature at the thickest part should reach 165 degrees F and the juices should run clear.

Pull the skillet out and let it rest for 5 minutes. The chickpeas will have soaked up the spiced tomato juices and thickened into a rich, saucy base. Serve right from the skillet with a spoonful of plain yogurt on each portion and a scatter of fresh parsley on top.