Warm a splash of olive oil in a large skillet over medium-high heat. Add the boneless chicken thighs and sear them until golden brown on both sides, about 5 minutes each.

Toss in the diced onion and minced garlic; sauté until the onion becomes translucent.

Stir in the ground cumin and add the cinnamon stick. Cook for an additional minute until fragrant.

Pour in the low-sodium chicken broth, followed by the chopped dried apricots and halved green olives. Bring to a gentle simmer.

Cover the skillet and reduce heat to low. Cook for 25-30 minutes until the chicken is tender.

Remove from heat, and sprinkle with freshly chopped cilantro or parsley before serving.