Heat 2 ounces olive oil in a wide sauté pot over medium. Add the noodles and fry, stirring often, until deeply golden, 4 to 6 minutes. Transfer the noodles to a bowl.

Add the remaining 1 ounce olive oil to the pot and the chopped onions. Sauté until golden and caramelized, 8 to 10 minutes. Push the onions to one side of the pot and add the chopped chicken thighs. Cook, stirring occasionally, until the chicken changes color, about 6 minutes.

Stir in the date syrup, black pepper, baharat, paprika, and salt. Return the fried noodles to the pot and spread them evenly over the chicken. Add just enough water to cover the noodles. Cover and cook over medium heat for 8 minutes.

Uncover, add the chopped cilantro, and continue cooking until the liquid is absorbed and the noodles are tender, about 5 minutes more. Remove from heat, cover, and let rest for 5 to 6 minutes.

Uncover, sprinkle with chopped cashews and scallions, toss gently, and serve.