Add the chicken thighs to a large bowl and season with salt and pepper. In a separate small bowl, combine the paprika, cumin and cinnamon. Sprinkle the chicken with half of the spice mixture and toss well to coat.

Place a large 12-inch (30-cm) cast-iron skillet over medium-high heat. Add 1 tablespoon (15 ml) of olive oil and heat for 1 to 2 minutes. Add the chicken thighs to the pan and cook for 5 to 6 minutes per side, until deeply golden and browned. When the thighs are easily removed from the pan instead of sticking, transfer the cooked chicken to a plate and set it aside.

Add the final tablespoon (15 ml) of olive oil to the pan along with the chopped carrots. Cook, stirring occasionally, over medium-high heat for about 3 minutes, until the carrots begin to soften. Add the onions and a splash of chicken broth (or water) and reduce the heat to medium. Cook the carrot and onion mixture for another 6 to 8 minutes, until softened and brown. Add the dried apricots, along with a splash of chicken broth and use a wooden spoon to scrape any stuck pieces from the bottom of the pan. Add the minced garlic and toast for one minute over medium heat.

Add the dry pearl couscous to the pan, along with the remaining half of the spice mixture. Give everything a good stir, then transfer the browned chicken back into the pan. Pour the measured chicken broth over the top and place the lemon slices on top of the chicken. If needed, stir the couscous so it is mostly submerged in the broth.

Allow the liquid to come to a boil, then cover the pan and reduce the heat to low. Let it cook for 10 minutes. Turn off the heat and let the pan rest, covered and undisturbed, for an additional 5 minutes. Top with additional salt and pepper to taste, and stir to combine. Serve with freshly chopped cilantro and a squeeze of lemon if desired.