Heat 1 Tbsp olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat. Add the chicken to the pan, seasoning with salt and freshly ground black pepper, along with 1/2 tsp cumin, 1/4 tsp coriander, and 1/4 tsp cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. Transfer the chicken to a sheet of foil to keep warm.
In the same skillet, add the remaining 2 Tbsp olive oil. Add the bell pepper and onion, and sauté for 5 minutes until tender.
Add in the matchstick carrots and minced garlic, along with the remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon, and turmeric. Sauté for 1 minute.
Pour in the chicken broth and toss in the dried apricots, seasoning with salt and pepper to taste. Bring to a gentle boil.
Stir in the couscous, then remove from heat and cover, letting it rest for 5-6 minutes.
Finally, stir in the chicken and any accumulated juices, along with lemon juice, almonds, cilantro, and mint. Serve warm.
