In a bowl, combine cumin, coriander, onion powder, garlic powder, paprika, freshly ground black pepper, and salt.
Coat the chicken thighs with the spices and set aside.
Press the sauté button on the Instant Pot, and once display says HOT, add 2 tbsp of olive oil.
Add the onion and garlic and sauté for 2 minutes stirring regularly.
Add the coated chicken, sauté for another 2 minutes, stirring regularly. Press cancel.
Add the whole lemon, almonds, olives and chicken stock, then deglaze the base of the inner pot.
Secure the lid, on the Instant Pot, and select Pressure Cook on high programming for 10 minutes.
When the cooking program finishes, allow for 10 minutes natural pressure release then quick release the remaining pressure.
When pin drops, open the lid. Press cancel.
Press sauté again, and mix the cornflour with the water and stir in to thicken. Press cancel.
Add the chopped coriander, season with salt and pepper then serve with vegetables, and rice or potatoes.