In a medium bowl, toss the chicken with cumin, paprika, coriander if using, cinnamon, 1/2 teaspoon salt, and black pepper until evenly coated.

Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes, stirring once or twice, until browned and mostly cooked through. Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same pan. Add the onion, zucchini, bell pepper, and remaining 1/2 teaspoon salt. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften and pick up browned edges.

Stir in the garlic and tomato paste. Cook on the stovetop for 1 minute, stirring constantly, until the tomato paste darkens slightly and coats the vegetables.

Pour in the chicken broth, lemon juice, and honey. Scrape up the browned bits from the bottom of the pan and bring the sauce to a gentle simmer.

Return the chicken and any juices to the pan. Simmer over medium-low heat for 4 to 5 minutes, stirring occasionally, until the sauce lightly coats the chicken and vegetables.

Taste and add a little more lemon juice, salt, or pepper if needed. Sprinkle with parsley if using and serve hot over couscous, rice, or with warm pita.