In large skillet, heat oil over medium-high heat. Add chicken, onion and garlic; cook 5 minutes, stirring frequently, until chicken is no longer pink inside.

Stir in squash, chicken broth and cinnamon; bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Meanwhile, in medium saucepan, prepare couscous according to package directions, except add apricots when adding water.

Spoon prepared couscous onto serving platter, forming a large well in center with a 2-inch high rim. Fill center with chicken mixture. Sprinkle with almonds, if desired.