Place currants in a small bowl and add lemon juice. Set aside.
Place the chicken thighs in a large bowl. Stir in 2 tablespoons of olive oil, cloves, cardamom, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside and let it marinade.
In a 12-inch skillet with a lid (I used my cast iron skillet), heat 1-tablespoon olive oil over medium heat. Add onion slices and cook, stirring frequently with a wooden spoon, until it turns golden brown, 15-16 minutes. At the very last minute add the garlic and cook for a minute. Be careful, garlic can burn easily. Transfer the onion on a plate and set aside. Do not wash the skillet.
Return the skillet back on the stove, add the chicken thighs and cook 4-5 minutes on each side. Once cooked, transfer chicken on to a large plate, cover with aluminum foil, and set aside.
Discard the juices on the skillet. It is okay for some of the left overs of the spices to be on the skillet.
Add bulgur, and cook for 5 minutes, stirring constantly, over medium heat.
Stir in the chicken, onion, currants, and cinnamon sticks to the skillet. Distribute the chicken equally in the skillet, ensuring that each piece is buried in bulgur.
Pour 2 cups of boiling water over it. Season it with 1/2 teaspoon salt and 1/4 (or more) black pepper. Turn down the heat to low, close it with a lid, and cook for 30 minutes.
Take the skillet off the heat. Remove the lid. Place a sheet of paper towel over it and put the lid back on. Let it sit for 10-15 minutes.
Stir in the herbs. Taste for seasoning and add, if necessary.