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Position a rack in the middle of the oven and preheat to 450 degrees.
In a large (12-inch) cast-iron skillet (or similar-size baking dish), toss together the pears, onion and oil. In a small bowl, whisk together the garam masala, salt and pepper until combined. Place the chicken thighs atop the pear mixture, and sprinkle both sides with the garam masala mixture, finishing with the chicken pieces skin side up.
Roast for 35 to 40 minutes, or until the chicken is nicely browned and reaches an internal temperature of 185 degrees on an instant-read thermometer inserted in the thickest part of the thigh away from the bone. Drizzle with pomegranate molasses, and serve warm with bread for dipping into the juices.