Heat the olive oil in a large skillet or pot over medium-high heat.

Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-6 minutes until browned on all sides, then remove and set aside.

In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened.

Stir in the minced garlic, cumin, coriander, and cinnamon, cooking for another minute until fragrant.

Pour in the chicken broth and add the chopped apricots. Bring the mixture to a gentle boil.

Stir in the dry couscous and return the cooked chicken to the pan.

Cover the skillet with a tight-fitting lid and remove it entirely from the heat.

Let the dish stand covered for 5 minutes to allow the couscous to absorb the liquid and become tender.

Remove the lid, fluff the couscous with a fork to separate the grains, and garnish with fresh parsley before serving.