For the Autumn-Spiced Chicken:
Combine spices, salt, ginger, garlic, vinegar and Worcestershire in a large bowl. Add chicken and turn to coat; marinate 4 hours or overnight.
Heat EVOO in a Dutch oven and brown chicken in batches over medium-high heat; remove to a plate. Reduce heat to medium, add butter and melt. Add onions and apples, and cook to light brown, 10-12 minutes. Add cider, stock and browned chicken; cover and simmer 20 minutes to cook through.
For the Almond Rice Pilaf:
Melt butter in a saucepot over medium heat. Add almonds and pasta, and toast to golden. Add rice and stock, and cook, covered, at a simmer to tender. Add parsley and fluff with fork.