Toss chicken with paprika, cinnamon and cardamom. In large non-stick skillet, heat 2 tbsp oil over medium heat. Add chicken; cook 5 minutes, stirring occasionally. Remove from skillet; set aside.

In same skillet, heat remaining 1 tbsp oil over medium heat. Add onion; cook 8 minutes, stirring occasionally. Stir in rice pilaf mix, contents of Spice Sack, broth, apricots and orange zest; bring to a boil.

Cover; reduce heat to low. Simmer 15 minutes. Stir in reserved chicken and almonds. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed.