Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.

Add minced garlic, ground cumin, coriander, ginger, cinnamon, cayenne pepper, and turmeric. Cook for 1-2 minutes until spices release aroma.

Increase heat to medium-high. Season chicken thighs with salt and pepper, and brown in the pot for 4-5 minutes on each side.

Pour in diced tomatoes, chicken broth, chickpeas, and chopped dried apricots. Stir and bring to a gentle boil.

Reduce heat to low, cover, and let simmer for 30-40 minutes until chicken is fully cooked and tender.

Stir in sliced green olives. Adjust seasoning with additional salt and pepper if needed.

Ladle stew over cooked couscous or rice, and sprinkle with chopped cilantro or parsley before serving.