Spray a large pot or Dutch oven with the cooking oil and set over a medium high heat.
Cut the chicken into bite size pieces, and brown in the pot for about 15 minutes. Remove chicken after all pieces are browned on each side.
Add in the garlic and onion and then sauté, stirring constantly, until tender, for about 5 minutes. Return the chicken to the pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
Add in the potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes). Cover and simmer over low heat, stirring occasionally, until the chicken is tender and cooked through (for about 25-30 minutes).
Add in the lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.