Pat chicken thighs dry with paper towels. In a large bowl or plate, combine chicken with 2 teaspoons kosher salt. Mix well to combine. For better salt penetration, let chicken sit at room temperature for 30 minutes or uncovered in the refrigerator for up to 8 hours, if desired.

In a large stainless steel skillet, heat oil over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until skin is golden brown, 5 to 7 minutes, lowering heat as needed if skillet starts to smoke. Transfer chicken to a large plate and set aside.

Reduce heat to medium. Add onions and cook, stirring and scraping up browned bits, until evenly coated in fat. Reduce heat to medium-low, and cook, stirring occasionally, until softened and translucent, about 10 minutes.

Add half of the dates, along with garlic, turmeric, ginger, cinnamon, ¾ teaspoon kosher salt, and black pepper. Cook, stirring constantly, until very fragrant, 1 to 2 minutes.

Add broth and return chicken to skillet, skin-side up, along with any accumulated liquid. Bring to a gentle simmer, then reduce heat to low, and cook, covered, until chicken is cooked through and tender, about 35 minutes. Adjust sauce with more salt to taste.

Meanwhile, in a small bowl, combine almonds, cilantro, remaining dates, and remaining ¼ teaspoon kosher salt. Set aside.

To Serve: Ladle chicken and onion sauce over couscous and top with almond-date mixture.