Season the chicken pieces with salt and pepper and set aside. Combine the onions, garlic, thyme, and rosemary in the bowl of a food processor and pulse once or twice; do not allow the mixture to become mushy.

Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Add the onion mixture and sauté until soft and fragrant, about 6 minutes. Push the onions to the side, add the chicken in batches, and brown for several minutes on all sides.

Meanwhile, in a large bowl, whisk together the pumpkin puree, wine, honey, figs, cinnamon, allspice, and 1¼ cups water. (This is usually the point where I pour myself a glass of red. Once the bottle is open, why not?) Pour over the chicken to cover. (The aroma is beyond at this point!) Bring to a boil, then reduce the heat to medium. Cover and cook until the chicken looks plump and is cooked through, and the aroma is too much for you to handle, 45 minutes for white meat and up to 1 hour for dark meat. Discard the cinnamon sticks. Place the chicken pieces on a serving platter, spoon the sauce over, and sprinkle the toasted almonds over the top.