Begin by dicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and chopping the fresh parsley. Set these prepped veggies aside in separate bowls.

In a small bowl, combine the cinnamon, paprika, ground ginger, nutmeg, cayenne pepper, salt, and garlic powder. Mix well.

In a saucepan, bring 1 cup of water and a pinch of salt to a rolling boil. Add the couscous and stir briefly. Cover and remove from heat, letting it steam for 5 minutes.

Toss the chicken with the Moroccan spice mix and olive oil. Let marinate for about 10 minutes while heating your skillet.

Heat a skillet over medium-high heat and add olive oil. Cook the marinated chicken in a single layer for about 5–7 minutes until golden brown, flipping once.

Reduce heat to medium and stir in the tomato paste and chicken broth, scraping any flavorful bits from the skillet. Simmer for about 10 minutes until thickened.

Remove the lid from the couscous and fluff it with a fork.

Divide the couscous into bowls, ladle the chicken and sauce over, and arrange fresh veggies around the chicken.

Add dollops of Greek yogurt on top and sprinkle with parsley.