Drizzle chicken thighs with about 1/2 tablespoon of oil, coat, and then coat evenly with spices. Honestly, I don't usually measure the spices. Just eyeball it!

Then heat the remaining oil in a Dutch oven or large heavy-bottomed pan over medium-high heat. Brown the chicken about 5 minutes per side in batches (I did three thighs at a time). Remove chicken and set aside.

Add the coconut milk and harissa and stir to combine, scraping up all the chicken goodness on the bottom of the pan. Put the chicken back in, lower heat to low, and cover. Simmer for about 60-75 minutes until chicken falls apart easily. Shred and simmer 5 more minutes so it soaks up all the sauce. Squeeze lime juice all over.

Serve hot, or cool and refrigerate for up to 5 days. It tastes even better as leftovers as the flavors meld and the chicken soaks up all the sauces!