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Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken thighs until golden brown on both sides. Remove and set aside.
Place the chopped shallots, dried apricots, and currants in the bottom of a slow cooker. Lay the seared chicken thighs on top. Add the chicken stock, lemon juice, honey, and ground cloves.
Set the slow cooker to low and cook for 4–5 hours, or until the chicken is tender and infused with the flavors of the broth and fruits.
Once the chicken is cooked, strain 1 cup of the cooking liquid into a small saucepan. Over medium heat, simmer until reduced by half. Stir in 1 tablespoon of butter for a rich, glossy sauce.
Place a bed of cooked rice on a plate. Arrange the chicken thighs on top, along with the apricots and currants. Add toasted almonds. Drizzle with the stock reduction sauce for a luxurious finish.