Heat oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 7 minutes, turning halfway through or until internal temperature registers 160 degrees F on an instant-read thermometer. Remove to a plate and keep warm.
Add the broth to the skillet and stir in salt, pepper, cumin and cinnamon. Add carrots and onion. Simmer, covered, for 10 minutes or until tender.
Remove from heat and stir in tomatoes, couscous and chicken. Cover and let stand 5 minutes.
Fluff gently with a fork and serve.