Heat oil in a large, heavy nonstick saucepan or Dutch oven, over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, ginger, carrots, chickpeas, raisins, cinnamon, cumin, turmeric, and water. Bring to a simmer, cover, reduce heat and cook 20 minutes.
Stir in zucchini and simmer an additional 10 minutes.
Remove cinnamon sticks. Serve in large bowls over couscous.