Begin by dicing one yellow onion and one red bell pepper into small pieces to enhance their sweetness during cooking. Mince 2 cloves of garlic and set aside.

In a small bowl, combine 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, and salt and pepper to taste. Stir well to create a spice blend.

Pat chicken thighs dry with a paper towel, then toss with 2 tablespoons of olive oil and the spice blend. Ensure each piece is well coated.

Heat a large skillet over medium-high heat, add the seasoned chicken thighs and sear for 5-6 minutes until golden brown. Flip and cook for an additional minute.

In the same skillet, add the diced onion and red bell pepper, cooking for about 6 minutes until softened.

Stir in 1 cup of couscous and toast for 1-2 minutes until lightly fragrant.

Pour in 2 cups of chicken broth, bring to a boil, then nestle the seared chicken back into the skillet. Cover and simmer for 15 minutes.

While the chicken and couscous are cooking, chop ⅓ cup of pistachios and mix with ¼ cup of parsley, 1 teaspoon of lemon zest, and 1 clove of minced garlic for the garnish.

In a separate bowl, whisk together ¼ cup of tahini, 2 tablespoons of lemon juice, and 1 tablespoon of honey until smooth.

Once cooked, drizzle tahini sauce over the chicken and couscous, and top with the pistachio garnish.