Lay all ingredients for the bouquet garni on cheesecloth. Roll up contents into a package; tie ends and middle with kitchen string.
In a small bowl, combine all spice rub ingredients.
Coat all sides of chicken with spices, rubbing in well.
Heat oil in a large pan over medium-high setting. Sear chicken on both sides for about 1 minute until browned. Drain on paper towels.
In same pan (you will have enough oil plus the fat from the drippings), sauté onions and garlic for 5 minutes or until browned, scraping up brown bits, incorporating any spices remaining in the pan.
In a 6-quart crockpot, layer carrots, sweet potatoes or butternut squash, eggplant, dates, apricots and chickpeas.
Top with onion-garlic mixture.
Arrange chicken pieces on top of veggies. Lay bouquet garni on top of chicken.
Add tomato paste, crushed and diced tomatoes, wine and pomegranate juice. Sprinkle with minced ginger. (and cayenne if desired)
Cover and cook on High setting for 1 hour and Low setting for 4 to 5 hours or until chicken has reached 170 degrees F and vegetables are soft. (Can also cook on Low setting for about 7 hours.) Reduce heat to Keep Warm until serving time. As crockpots vary, adjust cooking time if needed.
Remove bouquet garni. Taste; adjust seasonings as desired.