Arrange a rack in the upper third of the oven and preheat the broiler.

In a medium bowl, whisk together the broth, harissa, honey, vinegar, salt and cornstarch. Season the chicken thighs with salt and pepper and ajika if using.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken to the skillet, skin-side down and cook without moving until the skin is browned and crisp, 4-5 minutes. Flip the chicken and cook the underside until browned, 4 more minutes. If using bone-in chicken you will have to cook each side a few more minutes. Remove to a plate and drain all but 2 tablespoons of fat. (I did not have much fat, so no draining for me.)

Reduce the heat to medium and arrange the onions in the skillet with one of the flat sides touching the surface of the skillet. Cook until the onions are golden on the underside, 2-3  minutes. Flip the onions and brown the other side for an additional 2-3 minutes.

Add the harissa honey liquid to the skillet, raise the heat to medium-high and cook until the mixture thickens, 3-4 minutes. Nestle the chicken skin-side up in the skillet. Add your fruit of choice and cook the chicken, spooning some of the sauce over the skin, until the fruit softens slightly, 2-3 minutes.

Transfer skillet to oven and broil unitl the skin crisps, the liquid thickens further and the chicken is cooked through-about 3-4 minutes for small thighs and 6-7 minutes for larger ones.

Remove chicken from skillet and garnish with fruit and sliced scallions. Place on a bed of rice or couscous and spoon some the sauce over the top.