Preheat oven to 375 degrees F.
Boil a pot of water and partially cook penne so that it is al dente. Drain, rinse under cool water, and set aside.
In a large skillet, melt butter over medium heat.
While butter is melting, pour coconut cream into a mixing bowl and whisk in harissa paste until blended together.
Add almond flour to melted butter in the skillet and whisk ingredients together until buttery clumps are formed.
Slowly pour in coconut and harissa mixture in stages, and make sure to constantly whisk. This will thicken your sauce.
Once all of your coconut mixture is whisked into the skillet, pour penne into skillet and stir so that it is evenly coated by sauce.
Take chicken thighs and lay them on top of the penne. In a small bowl, mix together oil and spices. Brush oil and spice mixture over top of the chicken thighs.
Take 1/2 of a lime and squeeze juice over top of chicken thighs. Bake in oven for 30 min.
When finished cooking, garnish with cilantro and lime wedges from other 1/2 of lime before serving. Squeeze fresh lime juice over cooked harissa chicken if desired.