In a medium Dutch Oven, or heavy bottomed pot, heat olive oil over medium-high heat.
Meanwhile, mix flour with salt and pepper in a low sided bowl. Dredge chicken one at a time and shake off the excess. Add to hot pan and cook until browned on each side - about 5 minutes per side. Remove from pan.
Add onion, cinnamon, ginger and brown sugar to the pot and cook until onion softens (2 mins). Return the chicken to the pot and add in the chicken broth and sweet potatoes. *if using saffron it also gets added here*
Bring mixture to a boil and reduce heat. Simmer until chicken is cooked and sweet potatoes are tender, about 10-12 minutes. Remove the cinnamon stick and stir in lemon juice. Season with additional salt & pepper if needed.
While stew cooks prepare couscous following package instructions (generally it is about 1 1/4 c water for 1c couscous, boil and remove from heat to let stand).
Serve stew over a scoop of couscous and top with cilantro.