In a Dutch oven or a large, deep sauté pan, heat the olive oil over high heat. Add the chicken, working in batches if necessary, and cook until browned, five to seven minutes per side. Transfer the chicken to a rimmed plate or bowl.

Lower the heat to medium-high. Add more oil, if needed, add the onion, and sauté until it begins to soften and turn golden, seven to 10 minutes. Add the garlic and sauté until golden, one to two minutes. Add the cinnamon, paprika, pepper, and salt and sauté for one minute. Add the sweet potatoes, carrots, and eggplant and sauté for three minutes. Add one and a half cups of broth and bring to a simmer. Cover, lower the heat to medium-low, and simmer for 10 minutes.

Add the chard and tomatoes, cover, and simmer for 10 minutes or until the carrots begin to soften.

Add the browned chicken and any accumulated juices. Simmer, uncovered, until the chicken is cooked through when cut into and the vegetables are fork-tender, 10 to 20 minutes. Add more broth, if needed. Taste, and add more salt or other seasonings, if desired.

Spoon the warm couscous into bowls and top with the stew. Sprinkle with the parsley and serve hot with lemon wedges on the side.