Mix the chicken spices (allspice, black pepper, cumin, paprika, coriander, nutmeg, cinnamon, sumac, kosher salt) in a small bowl then rub the chicken pieces all over with the spice mixture.
Heat 1 TBSP of olive oil in Dutch oven over high heat.
Place the chicken in the pot skin side down and brown well, turn and brown on the second side, about 3 minutes per side.
Transfer the chicken from the pot to a plate and set aside.
Add the 1/2-cup olive oil, onions, and onion spices (sumac, kosher salt, cumin, allspice, paprika, coriander, nutmeg, and cinnamon) to the now empty Dutch oven over medium heat.
Cook the onions, stirring often, until tender, about 5 minutes.
Place the chicken thighs, skin-side up, on top of the onions then place in the preheated oven, uncovered, until the chicken is tender and registers an internal temperature of 165°F, about 35 minutes.
Remove the chicken from the pot and set aside.
Lay the flatbread out onto serving plates then spread the onion and oil mixture evenly over the flatbreads leaving a 1/2-inch border around the sides.
Now top each flatbread with a chicken thigh and sprinkle with pine nuts and a bit of sumac.
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