In a mixing bowl, combine olive oil, ground cumin, coriander, sweet paprika, cinnamon, salt, black pepper, garlic. Massage mixture into chicken thighs and marinate for at least 20 minutes.

Heat a skillet over medium-high and add olive oil. Place marinated chicken thighs skin-side down and sear for 5-7 minutes. Flip and add carrots and red onions, cooking for another 10-12 minutes until chicken is cooked through.

In a saucepan, bring chicken broth to a simmer. Stir in dried apricots, a cinnamon stick, and couscous. Cover and remove from heat, letting it steam for about 5 minutes.

Fluff couscous with a fork and mix in fresh parsley and mint. Serve chicken atop couscous, garnished with herbs or nuts if desired, and drizzle with lemon juice.