In a pot on medium heat, add Oil, allow to get hot. Add in Cumin, Cinnamon, Chili Powder, Garlic Powder, Onion, and Chili Pepper. Saute for 30 seconds. Add in Flour, saute for 3 minutes., stirring continuously. Add in Garlic, and saute for 30 seconds more.
Slowly pour in Cold Chicken Stock, mixing continuously. When Stock is mixed in, add Tomatoes, Salt, and Splenda.
Bring to a boil as you continue to stir.
Once boiling, reduce heat to low, stir and cook for 5 minutes.