Pat dry the cubed chicken. In a mixing bowl, combine cumin, coriander, turmeric, ginger, cinnamon, cayenne, salt, and pepper. Coat the chicken evenly and let it marinate for 10 minutes.

Heat olive oil in a skillet over medium-high heat. Add seasoned chicken, browning for 5-7 minutes. Remove and set aside.

In the same skillet, add onion and sauté for 3-4 minutes, then add garlic and sauté for another minute. Stir in tomato paste and cook for 2 more minutes.

Add chicken broth, scrape the bottom of the skillet, return the chicken, add carrots, chickpeas, and apricots. Cover and simmer on low for 15-20 minutes.

In a separate saucepan, bring broth and butter to a boil, then stir in couscous, remove from heat, cover, and let sit for 5-7 minutes.

Create a base of couscous in bowls, top with chicken and vegetable mixture, garnish with cilantro, almonds, and lemon juice.