Combine ground cinnamon, turmeric, ras el hanout, pepper 1 tsp salt, and 1 Tbsp olive oil in a large bowl. Add chicken, turning to coat evenly.
Heat butter and 1 Tbsp oil in tagine base over medium heat. Brown chicken in batches, adding any remaining marinade with the last batch of chicken. Transfer to plate.
Add onion and 1/4 tsp salt to tagine base and cook uncovered until onions are soft and translucent. Add garlic and ginger, stirring frequently until fragrant.
Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with chicken stock, chicken, and any juices accumulated on plate. Reduce heat to medium low, cover and simmer 30 minutes.
After 30 minutes, add apricots, cinnamon stick and honey, and return cover to simmer another 10-15 minutes until apricots are tender. While chicken is cooking, toast almonds in a dry skillet until they begin to brown. Remove from heat, Add almonds to tagine while discarding tied herbs and cinnamon stick. Serve over rice or with flatbread.