Soak the dried apricots in boiling water for 30 minutes, then drain. Combine all the spice blend ingredients in a small bowl.

Sprinkle both sides of the chicken thighs with salt. Heat olive oil in a large deep skillet over high heat. Place chicken skin-side down and cook 8-10 minutes until golden. Turn and cook flesh side 1 minute. Remove to a plate.

Discard excess fat, keeping about 2 tablespoons. Reduce heat to medium, add onions and cook 3 minutes. Add garlic and cook 1 minute. Add the spice blend and stir for 30 seconds until fragrant.

Add the cinnamon stick, crushed tomatoes, chickpeas, plumped apricots, chicken stock, and preserved lemon. Stir to combine. Place chicken thighs on top, skin-side up.

Bring to a simmer, cover with a lid, and cook at a gentle simmer for 5 minutes. Remove the lid and cook uncovered for 20 minutes until the chicken reaches 158°F internal temperature.

Let rest 5 minutes, then serve over couscous garnished with fresh cilantro and toasted almonds.