Zest and juice one of the lemons. In a shallow baking dish, combine the chicken, tablespoons of the olive oil, the salt, cayenne pepper, cinnamon, cumin, ginger, lemon juice and lemon zest. Turn to coat, working the mixture into the chicken. Cover, and refrigerate for 4 to 6 hours or overnight. Thinly slice the other lemon. Set aside. Heat a wok or large skillet until hot. Add 1 tablespoon of the olive oil, swirling to coat. Arrange chicken pieces on the bottom of the pan in a single layer and stir fry for 6 to 8 minutes or until golden. Transfer chicken to a clean baking dish. Add remaining oil, bell pepper, onion and garlic to pan, stir frying for 2 to 3 minutes. Add chicken broth and tomato. Bring to a simmer. Return chicken and marinade to the sauce. Cover, and simmer for 20 minutes. Add honey, lemon slices, and prunes. Simmer another 20 minutes or until chicken is tender. Transfer chicken to a serving dish and spoon sauce over it. Serve with couscous, if desired.