Preheat the oven to 350°F (175°C).
Heat olive oil in a large oven-safe skillet or casserole dish over medium-high heat.
Season the chicken thighs with salt and black pepper.
Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove chicken and set aside.
In the same skillet, add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic, ground cinnamon, ground cumin, and ground ginger. Cook for 1 minute until fragrant.
Pour in the chicken broth and water, stirring to combine and scraping any browned bits from the bottom of the skillet.
Stir in the chopped dates, honey, and lemon juice.
Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove from oven and sprinkle with chopped fresh parsley before serving.