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Cut the chicken thighs into bite-sized pieces, about 1-2 inches in size. Try to cut them even in size. Mix flour, cumin, paprika, salt and pepper. Dust chicken pieces in seasoned flour. Dice the onion, carrot and leeks and roughly chop the garlic cloves.
Place a large pot or Dutch oven over high heat. Add the olive oil, the onion, garlic and cook until they are softened and translucent, about 5 minutes. Add the carrots and leeks.
Decrease the heat to medium-high and add the chicken pieces, rosemary leaves, chili flakes, sea salt, and freshly ground pepper. Stir and cook until the chicken pieces brown all over, about 3 to 5 minutes. Add the artichokes, beans, the white wine, and the juice of one lemon. Bring to a boil, lower the heat and simmer for about 20 minutes.
Add the spinach and the chopped dill. Season with sea salt and pepper and add more lemon juice to taste. Serve the chicken stew in bowls with more lemon wedges around the table and crusty warm bread to dip in the sauce.