In a large bowl, mix the cinnamon, ginger, cardamom, turmeric, paprika, salt, pepper, and olive oil. Add in the chicken pieces and toss well to coat.

Mist a large pot or Dutch oven with cooking spray and set over medium-high heat. Add chicken (in batches so as not to crowd the pan), and brown on all sides (about 4- 5 minutes per side). Remove cooked chicken and set aside.

Add onion and some salt and cook uncovered, stirring frequently, until soft, about 5-7 minutes. Add garlic, cilantro, and parsley to the pot. Then add broth, honey, apricots, chicken, and any juices accumulated on the plate. Reduce heat to medium-low and simmer, covered, for 30 minutes.