In a small bowl, combine the cinnamon, nutmeg, garlic powder, and onion powder. Rub the outside of the chicken thighs thoroughly with the mix.
In a cast iron or heavy bottomed skillet, heat the oil until it begins to shimmer. Add in the chicken thighs skin side down and cook until golden brown. About 5 minutes. Flip and repeat on the other side until cooked through. (See note)
While the chicken thighs cooks, stir together the pomegranate molasses, honey, and pomegranate juice. Remove the chicken thighs from the pan and set them on a plate to rest. Pour the sauce mixture into the pan and reduce it by half. Scrape up any cooked on bits of chicken from the bottom of the pan.
Return the chicken thighs (skin side up) to the pan and cook for 1 minute. Stir in the reserved pomegranate arils and serve.
If you remove the thigh bone prior to cooking, cooking times will be more approximate. If you choose to leave the bone in, cooking times can vary on each side by up to five minutes.