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Preheat oven to 350°F.
In a small bowl mix the cardamom, sumac and 1 teaspoon salt. Divide and rub the seasoning mix under the skin using your index finger. Season the top on each piece with remaining salt.
Heat a cast iron pan or skillet on high. Add olive oil to the pan and place the chicken skin side down and turn heat to medium high. Make sure to leave room around each, you want to sear and brown the chicken, not steam it. Brown for 5 minutes each side.
Remove chicken from pan and set aside. Add red pepper flakes, pomegranate molasses, thyme bundle and chicken stock. Bring to a boil and scrape bottom of pan to get all the bits from frying the chicken. Allow to reduce to half. Add chicken back to the pan and turn to coat. Place in the oven and roast for 12 minutes.
Remove from oven, and spoon pomegranate reduction over chicken. Top with chopped chives, pomegranate arils and serve.