Mince 1 strip lemon zest and combine with 1 tsp garlic in bowl; set aside.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of chicken well, 5 to 8 minutes per side; transfer to large plate. Repeat with remaining chicken; transfer to plate. Pour off all but 1 tbsp fat from pot.

Add onions and remaining 2 lemon zest strips to fat left in pot and cook over medium heat until softened, about 5 minutes. Stir in remaining garlic, paprika, cumin, cayenne, ginger, coriander, and cinnamon and cook until fragrant, about 1 minute. Stir in broth, scraping up any browned bits. Stir in carrots, chickpeas, and honey and bring to simmer.

Nestle chick into pot along with any accumulated juices and bring to simmer. Reduce heat to medium-low, cover, and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 20 minutes for breasts and 1 hour for thighs and drumsticks. (If using both types of chicken, simmer thighs and drumsticks for 40 minutes before adding breasts.)

Transfer chicken to bowl, tent loosely with aluminum foil and let rest while finishing sauce. Discard lemon zest. Using large spoon, skim excess fat from surface of sauce. Stir in apricots, return sauce to simmer over medium heat, and cook until apricots are heated through, about 5 minutes. Return chicken and any accumulated juices to pot. Stir in cilantro, lemon juice, and garlic-lemon zest mixture. Season with salt and pepper to taste. Serve over simple couscous.

VARIATION: Omit chickpeas. Substitute 3 ½ lbs lamb shoulder chops (blade or round bone), 1 to 1 ½ inches thick, trimmed and halved, for chicken pieces and 1 cup pitted brine-cured green olives, halved for apricots. Brown lamb as directed in step 2, then simmer until tender, about 1 hour, in step 4. If desired, the lamb can be pulled off the bone and shredded before it is returned to the pot in step 5.