Sprinkle chicken with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken. Cook, turning occasionally, until browned on all sides, about 15 minutes. Transfer chicken to baking sheet. Repeat with remaining chicken. Pour off and discard all but about 2 tablespoons fat from pot. Reduce heat to medium. Add shallots. Sauté until golden brown, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high. Add broth and 3 tablespoons lemon juice. Bring to boil. Reduce heat to low. Cover and simmer until shallots begin to soften, about 18 minutes. Place chicken on top of shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low. Cover and simmer until juices run clear, when thickest part of chicken is pierced with knife, about 25 minutes. Place chicken and shallots on platter. Tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat. Simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro. Serves 6–8.