Step 1

In a small bowl, combine the cinnamon, nutmeg, garlic powder, and onion powder.  Rub the outside of the chicken thighs thoroughly with the mix.

Step 2

In a cast iron or heavy bottomed skillet, heat the oil until it begins to shimmer.  Add in the chicken thighs skin side down and cook until golden brown.  About 5 minutes.  Flip and repeat on the other side until cooked through.  (See note)

Step 3

While the chicken thighs cooks, stir together the pomegranate molasses, honey, and pomegranate juice.  Remove the chicken thighs from the pan and set them on a plate to rest.  Pour the sauce mixture into the pan and reduce it by half.  Scrape up any cooked on bits of chicken from the bottom of the pan.

Step 4

Return the chicken thighs (skin side up) to the pan and cook for 1 minute.  Stir in the reserved pomegranate arils and serve.