In a food processor, place gingerroot, garlic, cumin and coriander; puree until almost smooth. Add the almond flour/meal and water; puree until well combined then set aside.
Heat the oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper then cook and stir until
browned on the outsides (but not cooked all the way through); remove from pan and set aside.
To the same pan, add a little more olive oil along with the cardamom pods (if using), cloves, cinnamon stick and bay leaf; toss to coat.
Add the onion to the skillet and cook until softened and starting to brown; add to slow cooker along with the pureed almond flour/meal mixture, browned chicken, yogurt and broth; stir to combine.
Cover and cook on HIGH for 4 hours or on LOW for 6 hours or until chicken is fork-tender and cooked through. Add cream, raisins, honey and almonds; cook for 15 minutes. Remove bay leaf and serve.