2017 UPDATE: For my vegetarian version of this recipe, just make the sauce as normal, without the chicken pieces and add 2 cups of cooked chickpeas and 2 cups of cooked lentils to the sauce in the last few minutes of simmering time.
In either the chicken or vegetarian version, adjust any of the spice amounts you like to suit your own taste. "Make it the way you like it" is my motto. Never make apologies for making what tastes good to you.
TIP: When purchasing chicken thighs, I find it best to buy them already deboned with the skin removed. In my tests, I found that over half of the overall package weight was comprised of skin and bones. This means that even at double the price, the boneless skinless thighs are probably still a better value and you save yourself all the extra work too.