Season chicken thighs generously with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown chicken on all sides, about 8-10 minutes total. Remove and set aside.

Add remaining oil to the same pot. Add chopped onions and cook, stirring frequently, for 15-20 minutes until deep golden brown and caramelized.

Add minced garlic and ginger to the onions. Cook for 1-2 minutes until fragrant.

Stir in berbere spice blend and cook for 30 seconds to bloom the spices. Add tomato paste and cook for another 2 minutes, stirring constantly.

Gradually add chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

Return chicken thighs to the pot, nestling them into the sauce. Cover and simmer on low heat for 45-60 minutes, until chicken is tender and falling off the bone.

Gently add hard-boiled eggs to the stew, piercing each with a fork first. Simmer uncovered for 15 minutes more to allow eggs to absorb flavors.

Taste and adjust seasoning with salt and pepper. The sauce should be thick enough to coat a spoon.

Let rest for 10 minutes before serving. Serve hot with injera bread or rice.