1. In a large Dutch oven, heat oil over medium-high heat. Season chicken with 3/4 tsp of the salt and 1/4 tsp of the black pepper. Cook chicken about 5 minutes per side or until browned. Remove to a plate. Add onion, garlic, ginger, cumin, cinnamon and remaining 1/4 tsp each salt and black pepper; cook 5 minutes, stirring occasionally.
2. Add back chicken, skin side up, and spoon some of the onion mixture on top. Add broth and simmer, covered, for 15 minutes over medium heat. Stir in figs, olives and half the lemon wedges; simmer, covered, for an additional 10 minutes or until temperature of chicken reaches 165 degrees .
3. To serve, spoon couscous onto a large serving platter and place chicken over top. Spoon liquid from pot over chicken and garnish with almonds and remaining lemon.