Add the sliced onion to a medium-sized pan drizzled with olive oil. Place over a low heat and allow to sweat for 7-8 minutes.
Add the chicken thighs and garlic and fry for another 5 minutes, until the chicken starts to brown. Add the turmeric and cumin and fry for another 1 minute.
Add the butter, tomato paste and flour and stir until a paste has formed.
Add the balsamic vinegar, bay leaf, chicken stock, dates and honey. Stir until fully combined. Bring to a boil, reduce to a low heat and leave to simmer for 25-30 minutes, or until the chicken is easy to pull apart.
Serve over bulgur and garnish with chopped parsley.