Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
Cover and simmer 25 – 30 minutes.
Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.