Place chicken thighs in a small bowl. Season with coriander, granulated garlic and onion, salt and black pepper. Add olive oil and mix well.

Heat a 12-inch skillet over medium heat. Add two tablespoons olive oil. Sear chicken for two to three minutes per side until browned. Transfer to a plate.

In the same pan, add the sliced onions and mix to combine in oil. Cook onions for six to eight minutes until they turn golden. If the onions feel dry and they’re sticking to the pan, add the remaining olive oil.

Once the onions are golden and soft, scatter the chopped Medjool dates. Season with coriander, salt, and pepper. Pour boiling water and deglaze the pan. Nestle the chicken back between the jammy onions.

Bring to a boil, cover, and cook on low for 20 minutes. Garnish with cilantro and serve over rice.