Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add thinly sliced onions to the skillet and sauté for about 5 minutes until soft and golden. Stir in minced garlic and cook until fragrant.

Season chicken thighs with salt and black pepper. Increase heat to medium-high, and place thighs skin-side down in the skillet. Cook for 4-5 minutes until golden brown, then flip and cook for another 4-5 minutes.

Sprinkle 1 teaspoon of ground cumin over the chicken and sautéed onions and garlic. Stir to coat chicken evenly.

In a bowl, whisk together 1 cup of yogurt and juice of 1 lemon until smooth. Then, incorporate gently into the skillet off the heat to prevent curdling.

Add 2 cups of chicken broth and stir to combine. Bring to a gentle simmer, cover, and cook for 25 minutes on low heat.

After 25 minutes, remove lid and let stew simmer uncovered for 5 minutes to thicken.

Taste and adjust seasoning with salt and pepper as needed. Garnish with cilantro or parsley and sprinkle red chili flakes before serving.