Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan; set aside.
Heat 1/2 teaspoon olive oil in pan over medium heat. Add onion and garlic, and sauté 3 minutes. Stir in flour, cumin, cinnamon, and paprika; sauté 30 seconds. Add broth and water; bring to a simmer. Add chicken and lemon slices; cover and simmer 30 minutes or until chicken is done. Stir in chickpeas and olives, and cook until thoroughly heated. Serve over Minted Couscous. Garnish with sliced mint leaves, if desired.