In a large bowl, add curry powder, paprika, kosher salt and black pepper and stir.
Add chicken thighs and toss to coat all sides evenly.
In a deep skillet over medium heat, add olive oil. When the oil is hot, add chicken and cook on each side for 3 minutes.
Add garlic, thyme, chicken broth, salt and pepper and squeeze the lemon halves. Add them to the to pan and bring to a boil.
Lower heat to a simmer and cook chicken uncovered until most of the liquid has evaporated (about 6-7 minutes) and chicken is cooked through. Transfer chicken to a plate along with garlic and remaining liquid (if there is any left). Discard thyme sprigs and lemon.
Top with pomegranate and basil. Serve with a simple chopped salad, quinoa, rice or oven baked fingerling potatoes.
You can use bone in, chicken thighs but I recommend you take off the skin since it won’t get to crisp up in this recipe. I’ve tried it both ways, and the skin simply isn’t good for this dish.
The cooking time will vary. Add 2 more minutes on each side.