In your large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the diced chicken pieces with salt, pepper, and 1/2 teaspoon of ground cumin. Once the oil is shimmering, add the chicken to the skillet. Sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped red onion, bell pepper, and matchstick carrots. Sauté for about 5 minutes, or until the veggies start to soften. Stir in the minced garlic, turmeric, and the remaining spices (1/2 teaspoon each of cumin, coriander, and cinnamon). Cook for an additional minute, allowing the spices to bloom.
Return the cooked chicken to the skillet and mix everything well. Pour in the low-sodium chicken broth and add the chopped dried apricots or golden raisins. Bring the mixture to a simmer, allowing the flavors to meld together.
Once the broth is simmering, stir in the dry Moroccan couscous. Remove the skillet from the heat, cover it with a lid, and let it sit for about 5 minutes. This allows the couscous to absorb the broth and become fluffy.
After 5 minutes, remove the lid and fluff the couscous with a fork. Drizzle with fresh lemon juice and toss in the sliced almonds, chopped cilantro, and mint. Mix until everything is well combined.
