In a large skillet, heat oil over med.-high heat until shimmering. Season chicken with S&P, add to skillet and cook, turning, until golden. Add onion, curry and cinnamon and cook until fragrant, about 1 minute. Add stock and simmer, stirring occasionally and reducing heat if necessary, until reduced by a third. Add zucchini and pepper and simmer until tender. Finally, add the chick peas and stir until they are hot.

In the meantime, heat the water to boiling in a small saucepan, add the couscous, cover and let stand 10 minutes. Add the cilantro and fluff with a fork.

Serve the curry over the couscous!