Set a 12-inch deep skillet with a lid over medium heat.

Put the rinsed rice in a fine-mesh strainer and let it drain well while you start the rest of the dish.

Add the sliced almonds to the dry skillet and toast them for 2 to 3 minutes, stirring often, until they smell nutty and turn light golden. Transfer the almonds to a small bowl.

Pat the chicken thighs dry with paper towels and set them on a plate. Season both sides with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Add 1 tablespoon of the olive oil to the skillet and raise the heat to medium-high.

Put the chicken thighs into the hot skillet in a single layer. Cook them for about 4 minutes, until the first side is well browned.

Turn the chicken thighs and cook the second side for about 3 minutes, until browned but not fully cooked through. Transfer the chicken back to the plate.

Lower the heat to medium. Add the remaining 1 tablespoon olive oil to the skillet if the pan looks dry, then add the chopped onion.

Cook the onion for 4 to 5 minutes, stirring now and then, until it is soft and starting to turn golden at the edges.

Add the sliced garlic to the skillet and cook for 30 seconds, stirring, until fragrant.

Add the drained rice to the skillet and stir for 1 minute, so the grains are coated with the oil and onion mixture.

Stir the harissa paste and tomato paste into the rice. Cook for 30 seconds, stirring, until both pastes coat the rice evenly.