Cut each chicken thigh into 3 or 4 pieces and set aside. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken and brown on all sides, about 6 to 8 minutes. Removed the browned chicken pieces from the pan and season with salt and pepper.
Add the onions and carrots to the pan and cook over medium heat until the onion begins to soften, about 5 minutes. Stir in the flour, cumin, tumeric, pepper flakes and cinnamon, and then add chicken the broth. Bring to a boil, cook and stir until the mixture begins to thicken slightly.
Add the browned chicken back to the pan with the garbanzo beans and pears, and simmer over low heat for 15 minutes, or until the chicken is tender. Add the zucchini and lemon juice and cook 10 minutes more.
Serve immediately, with hot rice.
Cut the chicken thighs crosswise in 2 to 3 pieces each, depending upon size. Season with salt and pepper and set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on all sides. Remove the chicken from the pan and add the onions and carrots, sauteéing until the onions begin to soften, about 10 minutes.
Stir in the flour, cumin, tumeric, pepper flakes and cinnamon before adding the chicken stock gradually, while stirring constantly. Bring the mixture to a boil and add the chicken, zucchini, garbanzo beans and pear. Simmer until the chicken is cooked through and the vegetables are tender-crisp, about 10 minutes.
Remove the pan from the heat, stir in the lemon juice and season to taste with additional salt and pepper. Serve immediately, with hot rice.