1. In a large bowl, add cumin & pumpkin pie spice. Mix well. Add chicken & onions to bowl. Toss to coat.
2. In a large deep skillet, heat oil over medium-high. Add chicken & cook 5-7 minutes or until chicken is browned, stirring throughout.
3. Add tomatoes, apricots & broth. Bring to a boil. Add quinoa & reduce heat to low. Cover & simmer 20-25 minutes or until chicken is cooked through and liquid is absorbed.
4. Serve topped with parsley & peanuts.