Place a small, dry skillet over medium-low heat and add the slivered almonds. Stir them frequently for 3 to 5 minutes until they turn a light, nutty brown. Remove to a cool plate.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms, then flip and cook 3 more minutes. Remove to a plate.

Lower heat to medium. Add the diced onions to the skillet and cook for 5 minutes until soft. Stir in the minced garlic, turmeric, cinnamon, and black pepper. Cook for 60 seconds until highly fragrant.

Pour in the chicken broth and pomegranate molasses, whisking to combine. Bring to a gentle simmer and let it reduce for 8-10 minutes until it forms a dark, glossy sauce that coats the back of a spoon.

Return the chicken to the skillet. Toss to coat in the sauce and simmer over low heat for 5-7 minutes until the chicken is cooked through and glazed beautifully.

Ladle the chicken into shallow white bowls. Generously garnish with the chopped fresh parsley and toasted slivered almonds. Serve hot.