Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken chunks generously with salt and pepper, then add them to the pot and sear for 5-7 minutes until golden brown on all sides. Remove the chicken to a plate and set aside.

Reduce the heat to medium and add the chopped onion to the remaining oil in the pot. Sauté for 3-4 minutes until softened and translucent, then stir in the minced garlic, cumin, ginger, and cinnamon. Cook for about 30 seconds until highly fragrant.

Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the seared chicken to the pot along with the cubed sweet potato, sliced carrots, and dried apricots.

Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 30-35 minutes, or until the chicken is cooked through and the root vegetables are fork-tender.

Remove the lid, stir in the honey, and let the stew simmer uncovered for 5 more minutes to allow the sauce to thicken slightly. Garnish with fresh chopped cilantro and serve warm over a bed of fluffy couscous or flatbread to soak up the savory broth.