Cut ½ cup dried apricots in half. Add to medium bowl. 

Cut 1 onion in half and peel. Cut away ends, cut into strips, and dice. Add to apricots.

Smash and peel 3 cloves garlic. Mince and add to apricots and onion. Set aside.

Add 1 ½ lbs boneless skinless chicken thighs, ½ tsp ground turmeric, ¾ tsp ground coriander, ¼ tsp ground ginger, 1 tsp ground cumin, ¾ tsp ground cinnamon, and 1 tsp kosher salt to large bowl. Toss with tongs to coat.

Heat 2 Tbsp olive oil in large pot over medium-high heat.

Use tongs to add chicken. Sear until browned on bottom, about 5 min.

Use tongs to flip chicken. Add apricots, onion, garlic, and ½ tsp kosher salt.

Cook, stirring occasionally, until onions are soft, 5-7 minutes. 

Drain 1 (15 oz) can garbanzo beans and add to pot. Add ½ cup chicken broth. Turn heat to high and bring to boil.

Cover pot, turn heat to low, and cook until chicken is cooked through, about 15 min.

Meanwhile, prepare couscous. Add 1 Tbsp olive oil and 1 ½ cups chicken broth to small pot. Bring to boil over high heat.

Turn off heat, add 1 ½ cups couscous, cover, and let sit 10 min. Fluff with fork when ready. Serve with chicken.