In a Dutch oven or medium pot, heat 1 tbsp. olive oil over medium-high. Add the onion and carrots and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the cinnamon; stir until fragrant, about 1 minute. Add the stock and prunes; season with salt and pepper and bring to a boil. Add the chicken and reduce the heat to medium-low. Cover and simmer, stirring occasionally, until the chicken is cooked through and the prunes soften, 8 to 10 minutes.
Meanwhile, cook the couscous according to package directions. Stir in the chopped cilantro, the remaining 1 tbsp. olive oil and season with salt.
Spread the couscous on a large platter. Top with the chicken mixture and cilantro leaves.