Cut the chicken on the diagonal into strips about 1cm thick. Heat the oil in a wok or heavy frying pan. Add the chicken strips, onion and garlic, then cook over a medium–high heat, stirring constantly, for about 2 minutes or until the chicken turns white with golden brown flecks.
Reduce the heat to low and add the ground cumin and coriander and cinnamon stick. Cook, stirring constantly, for 1 minute. Add the zucchini and stir well, then add the tomatoes and stock. Cook for 5 minutes, stirring occasionally.
Meanwhile, put the couscous in a saucepan (off the heat) and pour over the boiling water. Add the oil. Stir well, then cover and leave to soak for 5 minutes.
Add the sugar snap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
Stir the spread into the couscous and cook over a medium heat for 3 minutes, fluffing up with a fork to separate the grains. Season with pepper. Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.