I've enjoyed Moroccan dishes before, and this was consistent with those, but much easier to make than another recipe I'm familiar with. I used bone-in thighs, and they took MUCH longer to cook than the recipe says. I found this very frustrating.
I also found it slightly on the bland side. Partially because I didn't have access to cilantro, I think. (I did use coriander in addition to the spices it called for, to compensate for this.) Another time I'd try one or more of the following changes:
-replace some of the chicken broth with orange juice; I thought a stronger orange flavor would have helped.
-add some chopped dates for some contrasting sweetness
-add a little cayenne or aleppo pepper, or a dash or two of hot sauce for just a little kick
The chick-peas were fine, but I don't think they are strictly necessary. On the other hand, the chicken could be left out (and the chick peas kept in) for a good vegetarian dish with a fairly complete protein.