1. Bring water to a boil in a medium-size saucepan. Remove from heat. Add tea bags and apricots; steep 10 minutes.
2. Remove tea bags from water. Add couscous to pan (no need to remove the apricots). Stir to combine and let stand 20 minutes, covered (no extra heat is needed).
3. While couscous is soaking up tea, cut chicken into bite-size pieces. Heat olive oil in a large skillet over medium-high heat until hot. Add chicken and cook until no longer pink in the center, stirring a few times.
4. When couscous has been sitting for 20 minutes, add it to skillet along with raisins, butter, salt, cinnamon, and chopped mint, if using. Stir well to combine. Serve immediately.