Heat a Dutch oven or large pot over medium heat. Add the oil. Sauté the onions and carrots until slightly soft, about 5 minutes. Add the garlic and stir.
Add the chicken, chickpeas, 1 1/2 teaspoons cinnamon, cardamom, paprika, red pepper flakes, salt and pepper. Mix thoroughly so the spices are evenly distributed.
Add 1/2 cup of the chicken broth and the orange juice.
Increase the heat to bring the contents to a boil. Then reduce the heat to a low boil and cover. Cook for 30 minutes or until the chicken is done. Stir periodically.
Meanwhile prepare the couscous. Put the water and remaining 1/2 cup of chicken broth into a medium pot. Add the remaining 1/4 teaspoon cinnamon and the zest from the minneola. Cover and bring the contents to a boil. Then add the couscous and stir. Return the lid and remove the pot from the heat. Allow the contents to sit undisturbed for 5 minutes or until the liquid is absorbed. Then fluff with a fork.
Just before serving, add the spinach to the chicken mixture and mix to wilt, about 2 minutes. Then add the chopped minneola.
Serve over couscous.