Heat 2 tablespoons of olive oil in a pan, then season the chicken thighs with salt/pepper.
Cook the chicken thighs until browned, then remove from the heat and transfer to crock pot.
Heat 1 tablespoon of olive oil in a pan and stir in the onion and garlic cloves. Cook until fragrant.
Remove from the heat and transfer to crock-pot.
Pour in the diced tomatoes, including juice.
Add seasoning on top: kosher salt, turmeric, cumin seeds, coriander seeds, cinnamon stick, lemon zest, black peppercorns, cardamon, bay leaves and honey. Stir until well coated.
Cook on medium-high heat for 4 hours, or on low for 7-8 hours.