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Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown chicken lightly, about 3 minutes per side; transfer to plate.
Add onion to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in ginger, cumin, paprika, and saffron and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minutes. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps, bring to boil.
Stir in lentils and chickpeas, then nestle chicken into pot and bring to simmer. Cover, reduce heat to low, and simmer gently until chicken registers 160 degrees, 15 to 20 minutes.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks, discarding skin and bones. Meanwhile, continue to simmer lentils, covered, for 25 to 30 minutes.
Stir in shredded chicken and cook until heated through, about 2 minutes. Stir in tomatoes, cilantro, and harissa and season with salt and pepper to taste. Serve, passing extra harissa separately.