In a medium bowl, combine the chicken pieces with olive oil, Ras el Hanout, cumin, turmeric, cinnamon, salt, and pepper. Toss to coat evenly. Let it marinate for at least 15 minutes.

Heat a large skillet or pan over medium-high heat. Add the marinated chicken and cook for 6-8 minutes on each side, until golden brown and fully cooked. Remove from skillet and set aside.

While the chicken is cooking, bring the chicken broth to a boil in a small saucepan. Place the dry couscous in a heatproof bowl. Pour the boiling broth over the couscous, stir once, cover tightly, and let it stand for 5-7 minutes until all the liquid is absorbed.

Fluff the cooked couscous with a fork. Add the rinsed chickpeas, chopped dried apricots, fresh parsley, toasted slivered almonds, and fresh lemon juice. Gently toss to combine.

Divide the couscous mixture among four bowls. Slice the cooked chicken and arrange it on top of the couscous. Garnish with additional fresh parsley if desired.