In a big saucepan, cook the onions and garlic in hot oil for about 3 minutes or until crisp-tender.
Add in chicken and carrots; cook, uncovered, over medium heat for 5 minutes; stir frequently.
Stir in 1/2 cup chicken broth, zucchini, raisins, curry powder, 1/2 teaspoon cinnamon, and salt; cover and cook over medium heat for 3-4 minutes or until chicken is not pink and veggies are crisp-tender.
In another saucepan, mix together the remaining chicken broth and cinnamon; bring to a boil.
Stir in the couscous; cover.
Remove pan from heat; let stand for 5 minutes.
Fluff couscous with a fork.
On individual plates, serve couscous with chicken and veggie mixture on top.