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On a skillet pan on medium heat, pour the olive oil. Add the salt, pepper, and turmeric.
Add the sliced onions. Fry and mix for 2-3 minutes until they get a clear color.
Add the chicken thighs on top. Fry them from both sides at least 5 minutes to get a nice color.
Add the garlic cloves and the potatoes around and on top of the chicken thighs.
Mix together ¼ cup olive oil, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon turmeric, 1 tablespoon date syrup, and ¼ cup hot water in a small bowl.
Using a tablespoon, pour the sauce on top of the chicken and the potatoes.
Cover with a lid and cook on low heat for 1 hour.
Transfer to convection broil on 450F for 5-7 minutes to get a nice golden color.
Garnish with dill leaves and flaky salt. Enjoy!