In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional 1 minute until fragrant.

Season the chicken thighs with salt, pepper, cumin, coriander, cinnamon, paprika, and cayenne pepper. Add to the skillet and brown on all sides, about 6-8 minutes.

Stir in the drained diced tomatoes and chicken broth. Bring to a simmer, then cover and reduce heat. Cook for 20 minutes or until the chicken is cooked through.

Meanwhile, prepare the couscous according to package instructions. Fluff with a fork and set aside.

Once the chicken is cooked, remove it from the skillet and shred it using two forks. Return the shredded chicken to the skillet along with the chickpeas and chopped dried apricots. Cook for an additional 5 minutes until heated through.

To serve, divide the couscous among bowls, top with the chicken mixture, and garnish with fresh parsley. Serve with lemon wedges on the side.