In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, salt, black pepper, cumin, coriander, smoked paprika, cinnamon, and cayenne pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until the peppers are tender.

Stir in the cherry tomatoes and chicken broth, bringing the mixture to a simmer. Once simmering, add the couscous and raisins or dried apricots. Stir to combine, then cover the skillet and remove from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid.

After 5 minutes, fluff the couscous with a fork and return the cooked chicken to the skillet. Stir to combine and heat through for another 2-3 minutes.

Serve warm, garnished with fresh parsley and lemon wedges on the side.